Spring Peas with Pancetta

Kickin’ it with Kenny: Celebrating Spring Peas

From shelled fresh to sugar snap to snow, the possibilities for pea-inspired recipes are endless. Served with pancetta, blended into a creamy dip for lamb chops, or mixed into a refreshing mimosa, these recipes have us saying “yes, please” to springtime peas.

Spring Peas with Pancetta

Spring Peas with Pancetta

Serves 6-8

Ingredients

  • Kosher salt
  • 2 cups shelled fresh peas (in the produce dept.)
  • 1 lb. sugar snap peas, trimmed
  • 1/4 lb. snow peas, trimmed and thinly sliced
  • 4 oz. pancetta, chopped
  • 2 tbsp. all-purpose flour
  • 1½ cups Heinen’s Chicken Stock
  • 1/2 cup Heinen’s Heavy Cream
  • Zest of 1 lemon
  • Freshly ground pepper

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice water. If using fresh 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.
  2. 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.
  3. Drain the peas, shaking off the excess water, and then add to the skillet. Cook, stirring, until heated through, 3 to 5 minutes. Season with salt and pepper and sprinkle with lemon zest.
  4. Transfer to a serving bowl and top with the pancetta.

Grilled Lamb Chops with Fresh Pea, Lemon & Crème Fraiche Dip

Grilled Lamb Chops with Fresh Pea, Lemon & Crème Fraiche Dip

Serves 6

Ingredients

  • 1½ cups shelled fresh peas (in the produce dept.)
  • 1/3 cup crème fraiche
  • Zest and Juice of 1 lemon
  • Salt & Pepper
  • 1 tbsp. Heinen’s Extra Virgin Olive Oil
  • 12 trimmed rib lamb chops (French trimmed)

Instructions

  1. Bring a pan of water to the boil and then cook the peas for 3 minutes until soft.
  2. Drain the peas and place them in a food processor with the crème fraiche. Add the zest of the whole lemon and the juice of half of it.
  3. Puree the dip. Check the seasoning and add salt and pepper to taste. Plus extra lemon juice if needed. Refrigerate until needed.
  4. Pre-heat grill to medium-high heat.
  5. Rub the olive oil into the lamb and season with salt and pepper.
  6. Grill the chops for 1½ minutes on each side. Let them rest before serving with dip.

Springtime Mimosa

Springtime Mimosa

Serves 4-6

Ingredients

  • 1 cup shelled fresh peas, blanched and shocked (in the produce dept.)
  • 1/2 cup simple syrup
  • 1½ oz. elderflower liqueur
  • 1 bottle champagne, chilled
  • Fresh mint leaves, for garnish

Instructions

  1. Combine the peas and the cooled Simple Syrup in a blender and puree until smooth.
  2. Add 1 ounce of the pureed sweet pea mixture to each Champagne flute. Add 1/4 ounce of elderflower liqueur to each. Top off with some chilled champagne and a mint leaf for garnish.

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