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
Scale
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
