Thanksgiving Peas with Pancetta

Introduction

This Thanksgiving peas side dish is a brilliant twist on a classic: sweet, bright green peas mingled with crispy pancetta, tender pear, and a touch of tangy Dijon. It’s an elegant yet comforting side — the salty richness of the pork, the freshness of shallots, and the soft sweetness of pear come together beautifully. This dish isn’t just a vegetable; it’s a flavor-packed moment of joy at the holiday table.

What makes it special is how fast it comes together — just around 30 minutes — and how it balances savory and sweet textures. The peas stay firm and vibrant, while the pancetta renders flavorful fat, and the pear softens in the pan but keeps its shape. A sprinkle of fresh parsley and a squeeze of lemon juice at the end lifts everything, making each bite feel light yet deeply satisfying.

Whether you’re rounding out a Thanksgiving feast or just want an elevated side dish that feels festive, this recipe brings warmth, color, and comfort. Let’s make this dish shine.

Why You’ll Love This Recipe

• Ready in about 30 minutes — quick for a holiday side
• Combines sweet and savory — peas, pear, and pancetta
• Uses simple, seasonal ingredients
• Adds bright flavor with lemon, Dijon, and parsley
• Perfect for doubling for a crowd
• Versatile — works for Thanksgiving or weeknight dinners

Ingredients

• ½ lb pancetta, diced small
• 3 shallots, halved and thinly sliced
• 1 teaspoon Dijon mustard
• 1 pound peas (fresh or frozen)
• 1 medium pear, peeled, small‑diced
• Juice of 1 lemon (about 3 tablespoons) + zest of 1 teaspoon
• ½ cup fresh parsley, roughly chopped
• Freshly ground black pepper, to taste

Instructions

1. Prep the Pear
   • Peel and dice the pear into small cubes.
   • Put the pear pieces in a small bowl, squeeze in the lemon juice, and stir to coat — this helps preserve the pear’s color and freshens its flavor.
2. Render the Pancetta
   • Heat a large skillet over medium heat. Add the diced pancetta.
   • Cook, stirring occasionally, until the pancetta is golden and crisp.
   • Use a slotted spoon to remove the pancetta, setting it aside on a paper towel-lined plate, and leave about 3 tablespoons of the rendered fat in the pan.
3. Sauté Shallots & Build Flavor
   • In the same skillet with the fat, add the sliced shallots. Sauté for about 1 minute until they soften slightly.
   • Stir in the Dijon mustard, letting it coat the shallots and start to warm.
4. Add Peas & Pear
   • Add the pear pieces and the peas to the skillet.
   • Stir and cook for around 5 minutes, until the peas are warmed through and the pear is tender but still keeps its shape.
5. Finish & Serve
   • Turn off the heat. Stir in half of the crispy pancetta, the chopped parsley, and a generous crack of black pepper.
   • Transfer the mixture to a serving bowl. Top with the remaining pancetta and scatter the lemon zest over the top for a burst of freshness.

You Must Know (Helpful Tips)

• Let the pancetta render slowly so its fat flavors the dish without burning.
• Adjust the pear’s size: small dice helps it soften quickly without turning mushy.
• Use frozen peas if fresh aren’t available — they cook fast and retain their sweetness.
• Don’t overcook the peas — you want them warm and vibrant, not mushy.
• Finish with parsley and lemon zest to give a fresh lift at the end.

Storage Tips

• Refrigerate leftover peas in an airtight container for up to 4–5 days.
• Reheat gently on the stove over low heat, stirring in a splash of water or vegetable broth if needed.
• This dish is best eaten soon after cooking, but flavors meld even more after a day — if you make it ahead, reheat gently and add a little fresh parsley before serving.

Ingredient Substitutions

• Pancetta: Substitute with diced bacon or prosciutto.
• Pear: Use diced apple (green or sweet) if pear isn’t available.
• Parsley: Swap in fresh tarragon, basil, or chives for a different herb note.
• Lemon: If you don’t have lemon, a splash of white wine vinegar or apple cider vinegar works to brighten.

Serving Suggestions

• Pair with roast turkey and mashed potatoes for a classic Thanksgiving spread.
• Serve alongside honey-glazed carrots or green bean casserole for colorful contrast.
• Add a fresh green salad to lighten the richness of the pancetta.
• Use leftover Thanksgiving peas as a topping for scrambled eggs or quinoa bowls.

Pro Tips

• Make the peas ahead: cook everything except the parsley and lemon zest, then reheat at serving and finish with fresh herbs.
• For a lighter version, reduce the pancetta and use olive oil instead of rendered fat.
• If you want a slightly sweeter note, you can stir in a teaspoon of maple syrup when adding the pears.
• For extra crunch, sprinkle a few toasted slivered almonds or chopped walnuts on top before serving.

Frequently Asked Questions (FAQ)

Can I use canned peas instead of frozen or fresh?
Technically yes, but frozen or fresh peas are preferred — they hold their shape and have better texture.

Is this dish very salty?
The pancetta brings saltiness, so taste before adding extra salt. The pear and lemon help balance the richness.

Can I make this in advance for Thanksgiving?
Yes — cook it ahead, then reheat gently and finish with parsley and zest just before serving.

What if someone doesn’t like pancetta?
You can substitute with crisped bacon, or make a vegetarian version by using sautéed mushrooms or smoked tofu instead.

Will the pear color brown while cooking?
Tossing the pear in lemon juice helps preserve its color, and quick cooking helps maintain its texture.

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Warm, vibrant, salty, and sweet — these Thanksgiving peas with pancetta add a thoughtful, flavorful touch to your holiday table. Enjoy every bright, savory bite.