Ingredients Jump to Instructions ↓

  1. Kosher salt

  2. 2 cups shelled fresh English peas or thawed frozen peas (about 10 ounces)

  3. 1 pound sugar snap peas , trimmed

  4. 1/4 pound snow peas, trimmed and thinly sliced

  5. 4 ounces pancetta, chopped

  6. 2 tablespoons all-purpose flour

  7. 1 1/2 cups low-sodium chicken broth

  8. 1/2 cup heavy cream

  9. Juice of 1 lemon

  10. Freshly ground pepper

Instructions Jump to Ingredients ↑

  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 .

  4. Photograph courtesy Anna Williams


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