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creamy spring peas

(2 ratings)
vkrazycatt2001 avatar
Blue Ribbon Recipe by
Tamara VASTINE
@vkrazycatt2001
Florissant, MO

These spring peas have a nice, fresh taste. They are a good complement to any meal.

Blue Ribbon Recipe

If you love fresh peas, you'll adore these creamy spring peas. It has so many varieties of peas in one dish. Pancetta adds a salty flavor; the renderings are the perfect base for a roux. There's just enough cream to coat the peas. When guests see this on your holiday buffet, they may bypass the main dish and head right to this side dish.

— The Test Kitchen @kitchencrew
►
(2 ratings)
yield 4 -6
method Stove Top

Ingredients For creamy spring peas

  • Kosher salt
  • 2 can
    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

How To Make creamy spring peas

  • Prepare the peas by washing and trimming them. Prepare an ice water bath. Bring a large pot of salted water to a boil over high heat.
    1
    Prepare the peas by washing and trimming them. Prepare an ice water bath. Bring a large pot of salted water to a boil over high heat.
  • Add English peas to boiling water for about 1 minute.
    2
    Add English peas to boiling water for about 1 minute.
  • Add the snap peas and cook until bright green, about 2 minutes.
    3
    Add the snap peas and cook until bright green, about 2 minutes.
  • Add the snow peas and cook for 30 seconds.
    4
    Add the snow peas and cook for 30 seconds.
  • Drain the peas and plunge into the ice water to cool.
    5
    Drain the peas and plunge into the ice water to cool.
  • Cook the pancetta in a large skillet over medium heat until crisp.
    6
    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.
    7
    Add the flour to the drippings in the skillet and cook, whisking, until toasted, about 1 minute.
  • Whisk in the chicken broth.
    8
    Whisk in the chicken broth.
  • Whisk in cream.
    9
    Whisk in the cream.
  • Cook until reduced.
    10
    Cook until reduced by one-third, about 6 minutes.
  • Drain the peas shaking off the excess water. Then add to the skillet with the cream.
    11
    Drain the peas shaking off the excess water. Then add to the skillet with the cream.
  • Cook, stirring, until heated through. Add lemon.
    12
    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 pancetta.
    13
    Transfer to a serving bowl and top with the pancetta.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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