If you’re on the hunt for a side dish that brings a delightful mix of sweet, savory, and fresh flavors to your Thanksgiving table, then you’re going to want to stick around for this Pear and Pancetta Thanksgiving Peas Recipe. I absolutely love how this dish balances the saltiness of crispy pancetta with the subtle sweetness of tender pears and peas. Trust me, once you try it, your family and guests will be asking for this one year after year!
Why You’ll Love This Recipe
- Perfect Flavor Harmony: The sweet pears and peas complement pancetta’s savory punch creating a balanced bite every time.
- Easy to Make: With simple steps and minimal prep, this recipe fits right into any holiday cooking schedule.
- Versatile Side Dish: It pairs beautifully with turkey, ham, or even works great as a fancy brunch addition.
- Make-Ahead Friendly: You can prepare it in advance, making holiday hosting less stressful.
Ingredients You’ll Need
Each component in this Pear and Pancetta Thanksgiving Peas Recipe plays a special role. The pancetta adds a crispy, salty depth, while the pears bring in natural sweetness. Fresh lemon juice and zest brighten everything up, making these peas anything but ordinary. When shopping, look for ripe but firm pears and good-quality pancetta for the best flavor.
- Pancetta: Small dice works best for even cooking; look for pre-diced to save prep time.
- Shallots: These mellow onions soften beautifully and add a subtle sweetness.
- Dijon Mustard: Adds a gentle sharpness that ties all the flavors together.
- Frozen Peas: Quick and convenient; thaw slightly or cook straight from frozen.
- Pear: Choose a firm, ripe pear like Bartlett; don’t let it get mushy.
- Lemon: Use both zest and juice for brightness and acidity.
- Parsley: Fresh and roughly chopped for a pop of color and freshness.
- Freshly ground black pepper: To taste, adding just a touch of warmth.
Variations
I love that this Pear and Pancetta Thanksgiving Peas Recipe is forgiving and flexible, so you can make it your own. Over the years, I’ve tweaked it to suit my family’s tastes, and you might enjoy trying out some variations too!
- Add toasted nuts: Sprinkling in some toasted almonds or walnuts adds a wonderful crunch and warmth – my family goes crazy for this texture contrast.
- Use bacon instead of pancetta: If pancetta isn’t easy to find, good old bacon will still give you that smoky, salty goodness.
- Dairy addition: A sprinkle of grated Parmesan or crumbled goat cheese on top adds a creamy tang that complements the sweetness.
- Green peas swap: Fresh peas work well in season, lending an even fresher flavor profile.
- Make it vegetarian: Skip the pancetta and add smoked paprika or chipotle powder for a smoky touch.
How to Make Pear and Pancetta Thanksgiving Peas Recipe
Step 1: Prep the Pear with Lemon
First things first, peel, slice, and dice your pear into small pieces. Toss them immediately with fresh lemon juice in a small bowl. This step keeps the pear from browning and gives it a lively, zesty edge. I discovered this trick when the pears I prepped early got a bit dull looking – lemon juice is a game-changer for freshness!
Step 2: Cook Pancetta until Crispy
Heat a large skillet over medium heat and add your diced pancetta. Let it cook, stirring occasionally until it turns golden brown and crispy – about 6 to 8 minutes. When it’s ready, use a slotted spoon to transfer it to a paper towel-lined plate. Keep about 3 tablespoons of the rendered fat in the pan; this fat packs a ton of flavor and will cook the shallots beautifully.
Step 3: Sauté Shallots and Stir in Mustard
In the same skillet with the pancetta fat, toss in the sliced shallots. Let them soften for about a minute, stirring frequently so they don’t burn. Then stir in a teaspoon of Dijon mustard. This little punch of tang adds complexity and keeps the peas from tasting flat.
Step 4: Add Peas and Pears to the Pan
Next, add your frozen peas and the lemon-tossed diced pears into the skillet. Stir everything together and let it cook for about 5 minutes until the peas are warmed through, and the pears start to soften but hold their shape. You’ll want to keep an eye here so the pears don’t get mushy – gently stirring helps maintain their texture.
Step 5: Mix in Pancetta and Parsley
Turn off the heat and gently fold in half of the crispy pancetta along with the roughly chopped parsley and freshly cracked black pepper. This layering of warm and fresh flavors makes a huge difference in the final dish.
Step 6: Serve with the Remaining Pancetta and Lemon Zest
Transfer the peas to a serving bowl and sprinkle the remaining pancetta over the top for that extra crunch on every bite. Finish by adding a sprinkle of fresh lemon zest—it’s that small touch that brightens the whole dish beautifully. Serve it warm and watch your guests light up with delight.
Pro Tips for Making Pear and Pancetta Thanksgiving Peas Recipe
- Use Quality Pancetta: I learned that using good pancetta really elevates the flavor, so don’t skimp here.
- Don’t Overcook Pears: Keep an eye to ensure they soften but don’t turn into mush—this keeps texture contrast.
- Reserve Pancetta Fat: Cooking shallots in pancetta fat adds incredible depth without extra oil.
- Add Lemon at the End: Fresh lemon zest brightens the dish and should be added last for maximum aroma.
How to Serve Pear and Pancetta Thanksgiving Peas Recipe
Garnishes
I usually finish this dish with a handful of fresh parsley for color and a few grinds of black pepper. The lemon zest is non-negotiable in my book—it adds a beautiful aroma and that little zing that makes everyone say, “Wow!” For a touch of elegance, sometimes I add shaved parmesan or even a sprinkle of toasted pine nuts on top.
Side Dishes
This Pear and Pancetta Thanksgiving Peas Recipe pairs wonderfully with roasted turkey, honey-glazed ham, or even a simple herb-roasted chicken. I also love serving it alongside creamy mashed potatoes or a savory stuffing to round out the meal perfectly.
Creative Ways to Present
For holiday dinners or special occasions, I like to serve these peas in a beautiful glass bowl to show off the vibrant greens and pops of pear. Another fun idea I tried was layering them in mini glass jars with some crispy pancetta on top for a buffet-style setup—super cute and so easy for guests to grab and go!
Make Ahead and Storage
Storing Leftovers
Leftovers from this Pear and Pancetta Thanksgiving Peas Recipe store beautifully in an airtight container in the fridge for up to 4 to 5 days. I make sure to cool it completely before refrigerating to keep everything fresh and vibrant.
Freezing
Freezing this recipe is possible but with a slight texture change, especially in the pears. I personally prefer eating it fresh or refrigerated leftovers, but if you do freeze it, wrap tightly and use within a month for best results.
Reheating
To reheat, I warm it gently in a skillet over medium-low heat with a drizzle of olive oil. This method keeps the peas tender and brings back the pancetta’s crispy texture. You can also use a microwave, but I recommend stirring halfway through to heat evenly.
FAQs
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Can I use fresh peas instead of frozen in the Pear and Pancetta Thanksgiving Peas Recipe?
Absolutely! Fresh peas work wonderfully if they’re in season and add an even brighter flavor and texture. Just be sure to blanch them quickly before using to keep that vibrant green and tenderness.
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Is there a substitute for pancetta in this recipe?
If pancetta isn’t available, thick-cut bacon is a great substitute. It provides a similar smoky, salty flavor, though you might want to reduce any added salt elsewhere in the dish to compensate.
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Can I prepare this Pear and Pancetta Thanksgiving Peas Recipe ahead of time?
Yes! You can prep the pears and pancetta in advance and cook the peas closer to serving time to keep everything fresh. Alternatively, make the full dish and gently reheat before serving for best results.
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How many people does this Pear and Pancetta Thanksgiving Peas Recipe serve?
The recipe as written serves about 6 people, making it ideal for a family Thanksgiving dinner. You can easily double or triple the ingredients for larger gatherings.
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What type of pear is best for this recipe?
I recommend a firm, juicy pear like Bartlett or Anjou that will hold up well during cooking but still bring natural sweetness. Avoid overly ripe or mushy pears to maintain texture.
Final Thoughts
This Pear and Pancetta Thanksgiving Peas Recipe holds a special place in my holiday repertoire—it’s that perfect comforting side dish that feels a little fancy but comes together so easily. My family goes crazy for the sweet and savory balance, and I always enjoy the fresh, bright notes from lemon and parsley. I’m confident you’ll love adding this to your Thanksgiving table or any festive meal. So give it a try, and don’t forget to savor every bite!
Print
Pear and Pancetta Thanksgiving Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Description
Thanksgiving Peas with Pear and Pancetta is a savory and slightly sweet side dish perfect for holiday meals. Featuring tender peas cooked with golden pancetta, sweet pear, and aromatic shallots, all brightened with fresh lemon zest and parsley, this recipe delivers a delightful balance of flavors and textures that will complement any festive table.
Ingredients
Ingredients
- ½ pound pancetta, cut into small dice
- 3 medium shallots, halved and thinly sliced (about 1 cup thinly sliced)
- 1 teaspoon Dijon mustard
- 16 ounces frozen peas
- 1 pear, peeled, sliced, and small diced
- 1 lemon, zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)
- 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 the diced pear in a small bowl and stir with the lemon juice to prevent browning. Set aside.
- Cook the pancetta: Heat a large skillet over medium heat. Add the diced pancetta and cook until golden brown and crispy. Using a slotted spoon, remove the pancetta to a paper towel-lined plate to drain. Reserve about 3 tablespoons of the rendered fat in the skillet, discarding the rest.
- Add the shallots: Add the thinly sliced shallots to the skillet with the pancetta fat. Cook for about one minute, stirring frequently, until softened. Stir in the Dijon mustard until fully incorporated.
- Add the peas and pears: Add the frozen peas and the prepared diced pears to the skillet. Stir continuously for about 5 minutes, cooking until the peas are warmed through and the pears are slightly tender.
- Stir in pancetta and parsley: Turn off the heat. Stir in half of the cooked pancetta and the chopped parsley. Season with freshly ground black pepper to taste.
- Serve: Transfer the peas mixture to a large serving bowl. Top with the remaining pancetta and sprinkle with lemon zest as a garnish before serving.
Notes
- If available, use pre-diced pancetta to save prep time.
- This recipe serves 6 but can be doubled in a larger pan to accommodate more guests.
- Store leftovers in the refrigerator for 4 to 5 days.
- Reheat leftovers gently on the stovetop with a drizzle of olive oil or in the microwave.
- Leftovers are delicious served for breakfast topped with a fried or poached egg, or mixed into scrambled eggs.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 5g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg
