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Author Notes: Fresh spring peas and mint are one of nature's greatest pairings. Add some crispy, salty pancetta and creamy, tangy creme fraiche and you've really hit the flavor jackpot. Fresh spring peas can be a little hard to find, but quality frozen peas work wonderfully well in this dish. If you use fresh peas, reduce the chicken broth by about 1/2 cup. —TheRunawaySpoon
- 16 ounces peas, fresh or frozen
- 5 ounces pancetta
- 4 tablespoons white wine or vermouth
- 4 sprigs fresh mint
- 2 cups chicken broth
- 7 ounces creme fraiche
- sea salt
- black pepper
- Finely chop the mint leaves and set aside.
- Dice the pancetta and drop in a sauté pan. Fry the pancetta until crispy. Remove the pancetta to a paper towel to drain.
- Add the white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Reduce the wine by half.
- Add the peas to the pan and pour in the chicken broth. Sprinkle over half of the mint leaves. Bring to a boil over medium heat and cook uncovered until the liquid is almost completely evaporated and the peas are nicely glazed. (The peas can hold at this point, covered, for half an hour).
- Stir in the crème fraiche and stir gently to coat the peas. Warm through over medium-low heat. Stir in the pancetta and remaining mint leaves. Season with sea salt and ground black pepper
- Serve immediately.
- This recipe was entered in the contest for Your Best Recipe for Spring Peas
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