These Thanksgiving peas will steal the show on your holiday table! Crispy pancetta is sautéed with tender peas, sweet pear, and shallots, all brightened with lemon juice and Dijon mustard. This elegant side dish comes together in just 30 minutes and transforms humble frozen peas into something truly special. Perfect for Thanksgiving, Christmas, or any holiday gathering!
Why This Pea Side Dish is a Holiday Winner
Quick and easy: Ready in about 30 minutes with minimal prep work. Perfect when you’re juggling multiple dishes!
Crowd-pleaser: Even picky eaters love these peas. The combination of sweet and savory flavors appeals to everyone.
Elegant presentation: Looks sophisticated enough for a special occasion but simple enough for a weeknight.
Uses frozen peas: No need to shell fresh peas! Frozen peas work perfectly and are available year-round.
Easily doubled: Making this for a crowd? Double or triple the recipe without any adjustments needed.
Make-ahead friendly: Can be partially prepped ahead, making Thanksgiving day less chaotic.
Unique flavor combination: The sweet pear, salty pancetta, and tangy Dijon create a complex, restaurant-quality dish.
Beautiful colors: The vibrant green peas, golden pancetta, and flecks of parsley look stunning on the holiday table.
Ingredients for Thanksgiving Peas
Main Ingredients:
- 1/2 lb pancetta, cut into small dice (about 2 cups diced)
- 3 medium shallots, halved and thinly sliced (about 1 cup)
- 1 teaspoon Dijon mustard
- 16 oz frozen peas (no need to thaw!)
- 1 firm pear, peeled and diced
- 1 lemon, zested and juiced (about 3 tablespoons juice, 1 teaspoon zest)
- 1/2 cup roughly chopped fresh parsley
- Freshly ground black pepper to taste
Why these ingredients work: The pancetta’s rendered fat provides a flavorful cooking base while crispy bits add texture. The pear’s subtle sweetness balances the salty pancetta, while lemon brightens everything. Frozen peas stay tender-crisp and are incredibly convenient!
Ingredient substitutions:
- Pancetta: Substitute thick-cut bacon or prosciutto pieces
- Pear: Use a firm apple (Granny Smith or Honeycrisp work great)
- Shallots: Yellow or white onion can replace shallots
- Fresh herbs: Try basil, tarragon, or oregano instead of parsley
- Vegan option: Use diced sautéed mushrooms instead of pancetta
How to Make Thanksgiving Peas with Pancetta
Step 1: Prepare the Pear
Peel, core, and dice the pear into small pieces (about 1/4 to 1/2 inch cubes). Place the diced pear in a small bowl and toss with the lemon juice immediately.
Why this matters: The lemon juice prevents the pear from browning and adds brightness to the finished dish. It also helps the pear maintain its texture during cooking.
Pro tip: Use a firm pear (like Bartlett or Bosc) that’s ripe but not overly soft. It should hold its shape during cooking without turning mushy.
Step 2: Cook the Pancetta Until Crispy
Heat a large skillet or sauté pan over medium heat. Add the diced pancetta (no oil needed—it has plenty of fat).
Cook, stirring occasionally, for about 8-10 minutes until the pancetta is golden brown and crispy. The fat will render out, creating a flavorful base for cooking the vegetables.
Using a slotted spoon, transfer the crispy pancetta to a paper towel-lined plate to drain.
Important: Pour off most of the rendered fat, leaving about 3 tablespoons in the pan. This is the perfect amount to flavor the dish without making it greasy. You should have about 1/3 cup of fat total—save extra for another use if desired!
Pro tip: Don’t skimp on this step! Properly crisped pancetta adds incredible texture and flavor. Take your time to get it golden and crunchy.
Step 3: Sauté the Shallots
Return the pan to medium heat with the reserved pancetta fat. Add the thinly sliced shallots and cook for about 1-2 minutes, stirring frequently, until they soften and become fragrant.
Stir in the Dijon mustard and cook for another 30 seconds, allowing the mustard to bloom and become fragrant.
Why shallots? They provide a milder, sweeter onion flavor that doesn’t overpower the delicate peas. If using regular onions, you may want to cook them a bit longer to mellow their stronger flavor.
Step 4: Add Peas and Pears
Add the frozen peas (straight from the freezer—no need to thaw!) and the lemon-tossed pear pieces to the pan.
Stir everything together and cook for about 5 minutes, stirring occasionally, until the peas are warmed through and tender-crisp. The pears should soften slightly but still hold their shape.
Don’t overcook! You want the peas to be vibrant green and tender-crisp, not mushy. Frozen peas heat quickly, so watch them carefully.
Step 5: Finish and Serve
Turn off the heat. Stir in half of the reserved crispy pancetta, the chopped fresh parsley, and freshly ground black pepper to taste.
Transfer the peas and pancetta to a large serving bowl or platter. Top with the remaining crispy pancetta for visual appeal and texture contrast.
Garnish with the reserved lemon zest, sprinkling it over the top for a final burst of bright flavor and beautiful presentation.
Serve immediately while hot!
Expert Tips for Perfect Results
Achieving the Best Texture
Use frozen peas: They’re picked and frozen at peak freshness, ensuring sweet, tender peas every time. Fresh peas work too if available!
Don’t overcook: Peas should be heated through but still bright green and slightly firm. Overcooked peas become mushy and dull-colored.
Keep pear firm: Choose a pear that’s ripe but still firm. It should dice easily and hold its shape during cooking.
Crisp the pancetta properly: Take the time to get it golden and crunchy. The texture contrast is key to this dish!
Flavor Enhancements
Quality pancetta matters: Look for thick-cut pancetta with good marbling. It should be rosy red, not gray.
Fresh lemon is essential: Don’t skip this! The brightness cuts through the richness and makes the dish sing.
Fresh herbs preferred: While dried herbs work in a pinch, fresh parsley (or basil) provides much better flavor and color.
Adjust seasoning: Taste before serving! Pancetta is salty, so you may not need additional salt. Black pepper adds nice warmth.
Add depth: A splash of white wine during the shallot cooking step adds sophistication (optional).
Timing for Thanksgiving
Prep ahead: Dice pancetta, slice shallots, and dice pear several hours ahead. Store separately in the fridge.
Cook closer to serving: This dish is best served fresh and hot. Plan to make it while the turkey rests.
Keep warm: If needed, keep warm in a low oven (200°F) for up to 30 minutes before serving.
Double easily: This recipe serves 6, but doubles or triples perfectly in a larger pan for big gatherings.
Delicious Variations
Bacon Version
Can’t find pancetta? Use thick-cut bacon instead! It provides similar salty, smoky flavor with great texture.
Apple Instead of Pear
Swap the pear for a firm, tart apple like Granny Smith or Honeycrisp. The tartness works beautifully with the savory elements.
Vegan Thanksgiving Peas
Replace pancetta with finely diced sautéed mushrooms (cremini or shiitake) cooked in olive oil until golden. Add smoked paprika for depth.
With Pecans or Walnuts
Add 1/2 cup toasted chopped pecans or walnuts for extra crunch and holiday flair.
Mint Version
Replace parsley with fresh mint for a bright, refreshing twist that’s especially good in spring.
Creamy Style
Stir in 2-3 tablespoons heavy cream at the end for a richer, more luxurious side dish.
Asian-Inspired
Skip the pear and Dijon. Add fresh ginger, a splash of soy sauce, and sesame oil. Garnish with sesame seeds.
What to Serve With Thanksgiving Peas
These Thanksgiving peas pair beautifully with:
Main Dishes:
- Roast turkey or turkey breast
- Honey-glazed ham
- Prime rib
- Roasted chicken
- Pork tenderloin
- Beef tenderloin
Other Thanksgiving Sides:
- Mashed potatoes or sweet potatoes
- Green bean casserole
- Roasted Brussels sprouts
- Cranberry sauce
- Stuffing or dressing
- Scalloped potatoes
- Honey-glazed carrots
This dish adds a pop of color and fresh flavor to heavy, rich holiday meals. The bright green peas and tangy lemon balance perfectly with creamy, starchy sides.
Storage and Reheating
Refrigerator Storage
Store leftover peas with pancetta in an airtight container in the refrigerator for 4-5 days. Store any extra crispy pancetta separately to maintain its texture.
Reheating Instructions
Microwave: Transfer to a microwave-safe bowl and heat for 30 seconds to 1 minute, stirring halfway through.
Stovetop (best method): Reheat in a skillet over medium heat for 2-3 minutes, stirring occasionally. Add a drizzle of olive oil if needed.
Not recommended: Oven reheating can dry out the peas and make them mushy.
Creative Leftover Ideas
Breakfast scramble: Mix leftovers into scrambled eggs or top with a fried or poached egg for a savory breakfast.
Pasta addition: Toss with hot pasta, a splash of pasta water, and Parmesan cheese for a quick lunch.
Grain bowl: Add to quinoa or farro bowls with grilled chicken for a complete meal.
Soup base: Puree with chicken broth for a quick pea soup, or add chunky to minestrone.
Make-Ahead Strategy
3 hours ahead: Dice pancetta, slice shallots, dice pear (toss with lemon juice), and chop parsley. Store separately in the fridge.
30 minutes before serving: Cook the dish fresh. It comes together quickly and tastes best when just made.
Day before (not ideal but workable): Cook completely, cool, and refrigerate. Reheat gently before serving, though texture won’t be quite as good.
Nutritional Information
Per serving (serves 6):
- Calories: ~180-200
- Protein: 8g
- Carbohydrates: 18g
- Fat: 10g
- Fiber: 5g
- Sugar: 8g
Peas provide protein, fiber, and vitamins A and C. This is a relatively healthy side dish, especially compared to cream-based options!
Frequently Asked Questions
Can I use fresh peas instead of frozen? Yes! You’ll need about 3 cups fresh peas. Blanch them first in boiling water for 2-3 minutes, then proceed with the recipe.
What if I can’t find pancetta? Bacon is the best substitute. Use thick-cut bacon and cook until crispy, then proceed with the recipe. Prosciutto also works but won’t be as crispy.
Can I make this ahead for Thanksgiving? You can prep all ingredients ahead, but the dish is best cooked fresh. If you must make it ahead, reheat gently and add fresh parsley before serving.
Is this dish kid-friendly? Yes! Most kids love peas, and the sweet pear makes it even more appealing. The pancetta adds flavor without being spicy.
Can I omit the pear? You can, but it adds a lovely sweet element that balances the salty pancetta. If omitting, consider adding a tiny pinch of sugar to the peas.
What type of pear works best? Bartlett, Bosc, or Anjou pears work great. Choose one that’s ripe but still firm so it holds its shape during cooking.
Can I freeze this dish? Not recommended. Peas don’t freeze well once cooked, and the texture suffers upon reheating.
How do I prevent the pear from browning? Toss diced pear immediately with lemon juice. The acid prevents oxidation and browning.
Thanksgiving Peas with Pancetta and Pear
Equipment
- Large skillet or sauté pan
- Slotted spoon
- Cutting board and knife
- Mixing bowls
- Lemon zester
- Measuring spoons
Ingredients
- 1/2 lb pancetta, diced (about 2 cups)
- 3 medium shallots, halved and thinly sliced
- 1 teaspoon Dijon mustard
- 16 oz frozen peas (no need to thaw)
- 1 firm pear, peeled and diced
- 1 lemon zested and juiced (about 3 tbsp juice, 1 tsp zest)
- 1/2 cup fresh parsley, roughly chopped
- Freshly ground black pepper to taste
Instructions
- Peel, core, and dice the pear into 1/4–1/2 inch cubes. Toss immediately with lemon juice to prevent browning and add brightness.
- Heat a large skillet over medium heat. Add diced pancetta and cook for 8–10 minutes until golden and crispy. Remove pancetta with a slotted spoon and drain on paper towels. Reserve about 3 tablespoons of the rendered fat in the pan.
- Add sliced shallots to the reserved pancetta fat and cook 1–2 minutes until softened. Stir in Dijon mustard and cook 30 seconds more, letting the flavor bloom.
- Add frozen peas and the lemon-tossed pear pieces to the pan. Cook 5 minutes, stirring occasionally, until peas are bright green and heated through, and pears are tender but not mushy.
- Turn off heat. Stir in half of the pancetta, chopped parsley, and black pepper. Transfer to a serving dish, top with remaining pancetta, and sprinkle with lemon zest before serving warm.
Notes
• Use frozen peas—they stay bright and sweet.
• Don’t overcook peas or they’ll lose color and texture.
• Crisp pancetta fully for best flavor and crunch.
• Choose a firm pear like Bartlett or Bosc so it holds its shape. Flavor Upgrades:
• Add a splash of white wine with shallots for extra depth.
• Substitute apple for pear, or use bacon if pancetta isn’t available.
• Stir in a spoonful of heavy cream for a luxurious touch. Make-Ahead Tips:
Prep ingredients (dice pancetta, shallots, pear) up to 3 hours ahead and refrigerate separately. Cook fresh just before serving for best texture. Storage:
Store leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a drizzle of olive oil. Not recommended for freezing.
