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IGT 25
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Creamy Spring Peas
with Pancetta
Six servings
IngredIents:
Kosher salt
10 ounce bag of thawed frozen peas
1 pound of sugar snap peas, trimmed
1/4 pound of snow peas, trimmed and thinly sliced
4 ounces of pancetta, chopped
2 tablespoons of all-purpose flour
11/2 cups of low-sodium chicken broth
1/2 cup of heavy cream
Juice of 1 lemon
Freshly ground pepper
PreParatIon:
Bring a large pot of
salted water to a boil
over high heat. Fill a
large bowl with ice
water. If you are using
fresh English peas, add
to the boiling water
and cook until tender,
about one minute.
Add the snap peas and
cook until bright green,
about two minutes,
then add the snow peas
and cook 30 seconds.
Drain the peas and
plunge them into the
ice water to cool.
Cook the pancetta in
a large skillet over medium heat until crisp, eight 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 one minute. Whisk in
Enjoy these recipes this Spring!
the chicken broth and cream and cook until reduced by
one-third – simmer for about six minutes.
Drain the peas, shaking off the excess water, then add to the
skillet (if you are using frozen peas, add them here). Cook,
stirring, until heated through, three to five minutes. Stir in
the lemon juice and season with salt and pepper. Transfer to
a serving bowl and top with the pancetta.
Spring
Recipes and photos courtesy of James Stefiuk