Green peas with creamy sauce and pancetta

Ingredients:

• 2 cups (280 g) shelled young peas or frozen peas
• 450 g sugar snap peas, deveined
• 120 g green peas, deveined and cut into thin strips
• 120 g pancetta or bacon, diced
• 2 tablespoons of wheat flour
• 1.5 cups lightly salted chicken broth
• 1/2 cup heavy cream
• Juice of 1 lemon
• Coarse salt and freshly ground pepper

Preparation:

1. Bring a large saucepan of salted water to a boil. Fill a large bowl with water and ice. Add the shelled peas and cook for 1 minute.
   
   Add sugar snap peas and continue cooking for 2 minutes, then add snow peas and cook for another 30 seconds. Drain and plunge the peas into ice water.
2. Fry the pancetta in a skillet over medium heat for 8-10 minutes, until crisp. Transfer the pancetta to a paper towel-lined plate.
   
   Add flour to the same skillet with the rendered fat and cook, stirring, for 1 minute. Add chicken broth and cream and continue cooking until the sauce has reduced by one-third, about 6 minutes.
3. Place the peas in a sieve to drain off excess water, then add them to the pan with the sauce. Cook, stirring, until the peas are heated through, 3 to 5 minutes. Stir in lemon juice, salt, and pepper.
   
   Divide the peas among plates and sprinkle with pancetta.