If you’re looking to add a fresh, vibrant twist to your holiday table, then look no further than these Thanksgiving Peas (with Pear and Pancetta). This dish perfectly balances sweet and savory with tender peas, the juicy crispness of pear, and the rich, smoky goodness of pancetta. It’s a delightful side that brightens the traditional Thanksgiving spread while bringing layers of texture and flavor that everyone will talk about long after the meal is over.

Thanksgiving Peas (with Pear and Pancetta) Recipe - Recipe Image

Ingredients You’ll Need

The magic behind these Thanksgiving Peas (with Pear and Pancetta) lies in its simple, thoughtful ingredients. Each one plays a crucial role, whether it’s the crunch of shallots, the zing of lemon, or the herbaceous lightness from fresh parsley.

½ pound pancetta: Adds a salty, crispy texture that brings the whole dish to life.
3 medium shallots: Provide a subtle sweetness that softens with cooking, enhancing the flavor base.
1 teaspoon Dijon mustard: A little tang that ties everything together with a gentle bite.
16 ounces frozen peas: The heart of the dish, offering freshness and natural sweetness.
1 pear: Peeled and diced, it introduces juicy sweetness and a slight crispness.
1 lemon (zested and juiced): Lifts the whole dish with bright citrus notes and helps balance richness.
½ cup roughly chopped parsley: Adds a burst of color and herbaceous aroma for freshness.
Freshly ground black pepper: To taste, bringing a subtle spicy warmth.

How to Make Thanksgiving Peas (with Pear and Pancetta)

Step 1: Prep the Pear

Start by peeling, slicing, and dicing the pear into small pieces. Toss the diced pear with fresh lemon juice immediately to prevent browning and add that wonderful citrus brightness to each bite. Set it aside while you prepare the other ingredients.

Step 2: Cook the Pancetta

Place a large skillet over medium heat, and cook the pancetta until it turns golden brown and crispy. The aroma as it cooks is irresistible. Use a slotted spoon to remove the pancetta onto a paper towel-lined plate to drain, and carefully pour off any excess fat from the pan, leaving just about 3 tablespoons to keep the flavor but avoid greasiness.

Step 3: Sauté Shallots and Add Mustard

Into the rendered pancetta fat, add the sliced shallots. Sauté them just until they soften and become fragrant, about a minute. Stir in the Dijon mustard, which will add a subtle tang and help bind the other flavors beautifully.

Step 4: Add the Peas and Pears

Next, add the frozen peas and the lemon-coated pears to the skillet. Stir gently for about 5 minutes to warm them through, letting the peas become tender while the pears maintain their delicate texture and sweetness—it’s this harmony that makes the dish special.

Step 5: Combine Pancetta and Parsley

Turn off the heat and stir in half of the cooked pancetta along with the chopped parsley and freshly ground black pepper. This step is where flavors really meld together, with the herb and spice balancing the richness.

Step 6: Serve Your Thanksgiving Peas (with Pear and Pancetta)

Transfer the peas mixture to a large serving bowl and sprinkle the remaining crispy pancetta on top. Finish with a dusting of fresh lemon zest for an attractive pop of color and extra zing. This dish is sure to be a standout on your Thanksgiving table.

How to Serve Thanksgiving Peas (with Pear and Pancetta)

Garnishes

For garnishing, freshly grated lemon zest is perfect, adding brightness and a lift that keeps this dish light and fresh. You can also add a sprinkle of toasted walnuts or slivered almonds for an extra crunch if you’re feeling adventurous.

Side Dishes

This dish complements many traditional Thanksgiving sides beautifully. Try serving it alongside roasted turkey, creamy mashed potatoes, or a savory stuffing to add a fruity and crispy contrast that balances rich, hearty flavors.

Creative Ways to Present

Looking to jazz it up? Serve these Thanksgiving Peas (with Pear and Pancetta) in individual ramekins for a personalized touch or arrange them on a crisp lettuce bed for a festive flair. They also make a lovely salad base if you want to add toasted pecans and a balsamic glaze drizzle for a sweet-savory salad sensation.

Make Ahead and Storage

Storing Leftovers

Any leftovers of Thanksgiving Peas (with Pear and Pancetta) should be stored in an airtight container in the refrigerator. They will keep well for up to 3 days, and the flavors actually deepen, making for an even tastier next-day treat.

Freezing

This dish doesn’t freeze particularly well due to the texture of the peas and pears, which can become mushy once thawed. It’s best enjoyed fresh or refrigerated and eaten within a few days.

Reheating

To reheat, gently warm the peas in a skillet over low to medium heat, stirring occasionally to keep them from drying out. Avoid microwaving directly as it can make the pears lose their texture; slow and steady heat is key to preserving the flavors and shape.

FAQs

Can I use fresh peas instead of frozen?

Absolutely! Fresh peas will add an even brighter, sweeter flavor and a bit more bite. Just blanch them briefly before adding to the pan to keep their vibrant green color and tenderness.

Is pancetta necessary, or can I substitute bacon?

Pancetta is preferred for its authentic Italian flavor and delicate texture, but if you don’t have it, bacon is a fine substitute. Keep in mind bacon is smoky and can be saltier, so adjust seasoning accordingly.

Can I make this vegan?

You sure can! Swap pancetta for smoked tempeh or mushroom bacon alternatives, and use olive oil or vegan butter in place of rendered fat. The pear, peas, and lemon will still shine through deliciously.

How do I ensure the pears don’t get mushy?

Cut the pears into small but firm dice and toss them immediately with lemon juice to preserve their texture and color. Stir gently and only warm them through rather than cook heavily.

Can this recipe be doubled for a larger gathering?

Definitely. Just be mindful of your skillet size so you can stir everything evenly without overcrowding. You may need to cook in batches or use a larger pan for best results.

Final Thoughts

Thanksgiving Peas (with Pear and Pancetta) is one of those delightful dishes that feels both comforting and fresh, perfect for elevating your holiday meal with minimal fuss. Once you try this recipe, its balance of savory and sweet will quickly make it a must-have on your festive table year after year. I can’t wait for you to make it and enjoy every flavorful, crispy, lemony bite.

Thanksgiving Peas (with Pear and Pancetta) Recipe

★★★★★

5.2 from 17 reviews

Author: Lana
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

This Thanksgiving Peas recipe combines the savory crunch of pancetta with the sweetness of pears and the brightness of lemon, creating a delightful side dish that brings a fresh twist to traditional holiday meals. Enhanced with shallots, Dijon mustard, and fresh parsley, this dish is easy to prepare and perfect for festive gatherings.

Ingredients

Scale

Pancetta and Aromatics

½ pound pancetta, cut into small dice
3 medium shallots, halved and thinly sliced (about 1 cup thinly sliced)
1 teaspoon Dijon mustard

Vegetables and Fruit

16 ounces frozen peas
1 pear, peeled, sliced, and diced
1 lemon, zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)

Herbs and Seasoning

½ cup roughly chopped parsley
Freshly ground black pepper, to taste

Instructions

Prep the pear. Peel, slice, and dice the pear into small pieces. Place them in a small bowl and stir with the lemon juice to prevent browning. Set aside to let the flavors meld.
Cook the pancetta. Heat a large skillet over medium heat and add the diced pancetta. Cook until golden brown and crispy. Remove the pancetta with a slotted spoon and drain on a paper towel-lined plate. Leave about 3 tablespoons of rendered fat in the pan for cooking the shallots.
Add the shallots. Add the thinly sliced shallots to the skillet and cook for about a minute until they soften. Stir in the Dijon mustard and cook for another 30 seconds to combine the flavors.
Add the peas and pears. Add the frozen peas and prepared pear pieces to the pan. Stir frequently and cook for about 5 minutes until the peas are warmed through and the pears are tender but still hold their shape.
Stir in pancetta and parsley. Turn off the heat, then fold in half of the cooked pancetta, the chopped parsley, and freshly ground black pepper to taste. Mix gently to combine all ingredients evenly.
Serve. Transfer the peas mixture to a large serving bowl. Top with the remaining crispy pancetta and garnish with the lemon zest for a fresh, vibrant finish. Serve warm.

Notes

Use ripe but firm pears to ensure they hold their shape during cooking.
You can substitute pancetta with bacon if pancetta is unavailable, adjusting salt accordingly.
For a vegetarian version, omit pancetta and use olive oil instead of rendered fat.
Frozen peas work well in this recipe for convenience, but fresh peas can be used when in season.
Adjust black pepper quantity to your taste preferences for desired heat level.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Sautéing
Cuisine: American