Creamy Spring Peas With Pancetta
Ingredients
- 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
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