Creamy Spring Peas With Pancetta

• Kosher salt
• 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)
• 1 pound sugar snap peas, trimmed
• 1/4 pound snow peas, trimmed and thinly sliced
• 4 ounces pancetta, chopped
• 2 tablespoons all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• Juice of 1 lemon
• Freshly ground pepper

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

kosher salt, peas, sugar, snow peas, pancetta, flour, chicken broth, heavy cream, lemon, freshly ground pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/creamy-spring-peas-with-pancetta-recipe.html (may not work)