Thanksgiving Peas with Pancetta and Pear
These Thanksgiving Peas with Pancetta and Pear elevate humble frozen peas into an elegant, restaurant-worthy side dish! Crispy pancetta, caramelized shallots, and sweet pear come together with a touch of Dijon and lemon for a bright, flavorful holiday side. Ready in just 30 minutes, this dish adds color and sophistication to any Thanksgiving or Christmas table.
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
Pro Tips:
• 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.
• 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.