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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
  • ¼ pound snow peas, trimmed and thinly sliced
  • 4 ounces pancetta, chopped
  • 2 tablespoons all-purpose flour
  • 1 ½ cups low-sodium chicken broth
  • ½ cup heavy cream
  • Juice of 1 lemon
  • Freshly ground pepper
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