Creamy Spring Peas With Pancetta

INGREDIENTS

Kosher salt

2 cups

shelled fresh English peas or thawed frozen peas (about 10 ounces)

1 lb

sugar snap peas, trimmed

1/4 lb

snow peas, trimmed and thinly sliced

4 oz

pancetta, chopped

2 tbsp

all-purpose flour

1 1/2 cups

low-sodium chicken broth

1/2 cup

heavy cream

Juice of 1 lemon

Freshly ground pepper