CREAMY SPRING PEAS

Tamara VASTINE

By
@vkrazycatt2001

NICE FRESH TASTE AND GOOD COMPLIMENT TO ANY MEAL


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Rating:

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Serves:

4-6

Ingredients

kosher salt
2 can(s)
shelled fresh english peas or thawed frozen peas (about 10 ounces)
1 lb
sugar snap peas, trimmed
1/4 lb
snow peas, trimmed and thinly sliced
4 oz
pancetta, chopped
2 Tbsp
all-purpose flour
1 1/2 c
low-sodium chicken broth
1/2 c
heavy cream
juice of 1 lemon
freshly ground pepper

Directions Step-By-Step

1
Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh English peas, add to the boiling water and cook until tender, about 1 minute. Add the snap peas and cook until bright green, about 2 minutes, then add the snow peas and cook 30 seconds. Drain the peas and plunge into the ice water to cool.
2
Cook the pancetta in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute. Whisk in the chicken broth and cream and cook until reduced by one-third, about 6 minutes.
3
Drain the peas, shaking off the excess water, then add to the skillet (if using frozen peas, add them here). Cook, stirring, until heated through, 3 to 5 minutes. Stir in the lemon juice and season with salt and pepper. Transfer to a serving bowl and top with the pancetta.

About this Recipe

Course/Dish: Vegetables