Pretty Stuffed Spring Peas Recipes

Steps:

• In small bowl, combine the crab, mayonnaise, chili sauce, salt, pepper sauce and pepper. , Place snow peas in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 30 seconds for until softened. Drain and immediately place snow peas in ice water. Drain and pat dry. , With a sharp knife, split pea pods along the curved edges. Spoon 1 tablespoon of crab mixture into each. Refrigerate until serving.

Steps:

• 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.
• 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.
• 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.
• Photograph courtesy Anna Williams

Steps:

• Heat a non-stick skillet over medium-high heat. Add the pancetta and saute for about 5 minutes or until the pancetta is crispy. Remove pancetta. Chop pancetta into pieces.
• Add onion and garlic to the drippings in the skillet. Saute for 2-5 minutes until tender.
• Add peas, broth, sugar, salt and pepper. Simmer, stirring occasionally, for about 5 minutes or until the peas are at the desired tenderness.
• Stir in chopped parsley and pancetta. Stir and heat through.
• Serve.