If you are searching for a side that perfectly balances sweet, savory, and vibrant flavors, you cannot miss out on my all-time favorite Thanksgiving Peas (with Pear and Pancetta). This dish brings together the bright pop of garden peas, the luscious sweetness of diced pears, and the irresistible crunch of salty pancetta, all tied together with a delicate splash of lemony Dijon mustard. It is surprisingly simple yet brilliantly festive, making it a star addition to your holiday table or any dinner that needs a little extra sparkle.
Ingredients You’ll Need
The beauty of Thanksgiving Peas (with Pear and Pancetta) lies in its straightforward, thoughtful ingredients. Each component plays a vital role in building layers of texture and flavor that complement one another perfectly. From the tender peas that provide a burst of freshness to the crispy pancetta that adds crunch and a salty edge, every ingredient is essential.
- Pancetta (½ pound, small dice): Provides rich, savory crispiness that is absolutely addictive.
- Shallots (3 medium, halved and thinly sliced): Add a sweet, mild onion flavor that softens beautifully when cooked.
- Dijon mustard (1 teaspoon): Offers a subtle, tangy depth that brightens the dish without overpowering.
- Frozen peas (16 ounces): Convenient and naturally sweet, these peas are the heart of the dish.
- Pear (1, peeled and diced): Introduces a juicy sweetness and tender texture contrast.
- Lemon (zest and juice of 1): Lifts all the flavors with refreshing citrus notes.
- Parsley (½ cup, roughly chopped): Brings a fresh, herbaceous finish and vivid green color.
- Freshly ground black pepper (to taste): Adds a gentle spiciness that balances sweetness.
How to Make Thanksgiving Peas (with Pear and Pancetta)
Step 1: Prepare the Pear
Start by peeling and dicing your pear into small pieces, then toss them in lemon juice to keep the fruit from browning and to infuse a bright citrus note that complements the sweetness of the pear. Set this aside while you work on the other components.
Step 2: Cook the Pancetta
Heat a large skillet over medium heat and add the pancetta. Cook it until it turns golden brown and delightfully crispy. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain excess fat, then carefully drain off most of the rendered fat from the skillet, leaving about 3 tablespoons behind to add flavor in the next steps.
Step 3: Sauté the Shallots
In the same skillet with pancetta fat, toss in the sliced shallots. Cook them gently for about a minute until softened and aromatic. Stir in the Dijon mustard to coat the shallots, which will add a wonderful tang and help build the sauce for the peas.
Step 4: Add Peas and Pears
Now, add the frozen peas and the lemony diced pears to the pan. Stir gently for about 5 minutes until the peas are warmed through and the pears are tender but still hold their shape, marrying both sweet and savory elements in one comforting pan.
Step 5: Finish with Pancetta and Parsley
Turn off the heat and stir in half of the crispy pancetta along with the chopped parsley and freshly ground black pepper. This step melds all the flavors while adding herbaceous freshness and a peppery kick.
Step 6: Serve and Garnish
Transfer your Thanksgiving Peas (with Pear and Pancetta) to a large serving bowl. Top with the remaining pancetta and a sprinkling of lemon zest to enhance the freshness and add a beautiful pop of color right before serving.
How to Serve Thanksgiving Peas (with Pear and Pancetta)
Garnishes
A final sprinkle of lemon zest really elevates the dish, giving a fresh citrus aroma that brightens every bite. You can also add an extra handful of chopped parsley for that gorgeous green hue and fresh herb flavor that balances the richness of pancetta.
Side Dishes
These Thanksgiving Peas (with Pear and Pancetta) pair beautifully with classic roasted turkey and creamy mashed potatoes. Their sweet and savory notes offer a lovely contrast and also bring a delightful textural variety alongside soft, buttery sides.
Creative Ways to Present
If you want to surprise your guests, try serving this pea dish in individual small ramekins topped with a crispy prosciutto crisp or a fried quail egg. Another fun idea is to mix leftovers into scrambled eggs for a savory breakfast twist that will make any morning feel like a holiday celebration.
Make Ahead and Storage
Storing Leftovers
Keep your leftovers in an airtight container in the refrigerator where they will stay fresh for up to 4 to 5 days. The flavors tend to deepen overnight, making next-day servings just as delicious.
Freezing
While freezing is possible, it’s best to avoid it for this dish as the pears may become mushy and the peas less vibrant upon thawing. For optimal taste and texture, enjoy it fresh or refrigerated.
Reheating
To reheat, warm the Thanksgiving Peas (with Pear and Pancetta) gently in a skillet over medium heat with a little drizzle of olive oil to revive the crispiness of the pancetta. Alternatively, use the microwave on a moderate setting, stirring halfway through to heat evenly.
FAQs
Can I use fresh peas instead of frozen?
Absolutely! Fresh peas will add an even brighter flavor and texture. Just blanch them briefly before adding them to the skillet to match the cooking time of the pears and shallots.
What type of pear works best?
A firmer pear like Bartlett or Bosc is ideal because it holds its shape well during cooking and adds a lovely natural sweetness without turning mushy.
Is pancetta necessary or can I substitute it?
Pancetta gives this dish its signature crunchy, salty punch, but you can substitute bacon if that’s what you have on hand. Just be aware that bacon is often smokier and saltier, so adjust quantities to taste.
Can I make this dish vegan?
Yes! Simply omit the pancetta and substitute with sautéed mushrooms or smoked tempeh for a similar umami flavor, and use a bit of olive oil to sauté the shallots.
How far ahead can I prepare this dish for Thanksgiving?
You can make Thanksgiving Peas (with Pear and Pancetta) a day ahead and store it in the refrigerator. Reheat gently before serving to preserve the fresh flavors and crispy texture.
Final Thoughts
Thanksgiving Peas (with Pear and Pancetta) is one of those side dishes that effortlessly steals the spotlight. It’s simple yet sophisticated, combining familiar ingredients in a way that feels fresh and exciting every time. Whether you’re cooking for a holiday gathering or just want to treat yourself to something a bit special, give this recipe a try – I promise it will become a beloved staple on your table for years to come.
PrintThanksgiving Peas (with Pear and Pancetta)
This popular Thanksgiving side dish combines sweet frozen peas, crispy pancetta, and juicy pears with a bright, lemony Dijon mustard dressing. It’s quick and easy to prepare on the stovetop, perfect for adding a savory and festive touch to your holiday meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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
- 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 small dice the pear. Place it 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 it becomes golden brown and crispy. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain. Leave about 3 tablespoons of the rendered fat in the pan and discard the rest.
- Add the shallots: Add the thinly sliced shallots to the pan with the rendered pancetta fat. Cook for about one minute until softened, then stir in the Dijon mustard to combine the flavors.
- Add the peas and pears: Add the frozen peas and diced pears to the pan. Stir frequently and cook for about 5 minutes until the peas are warmed through and pears are tender but not mushy.
- Stir in pancetta and parsley: Turn off the heat. Stir in half of the reserved crispy pancetta, the roughly chopped parsley, and freshly ground black pepper to taste.
- Serve: Transfer the peas mixture to a large serving bowl. Top with the remaining pancetta and garnish with the lemon zest for a fresh finish.
Notes
- Using pre-diced pancetta cuts down prep time significantly—two 4-ounce packages work perfectly.
- This recipe serves 6 people but can easily be doubled in a larger pan for holiday gatherings.
- Leftovers keep well refrigerated for 4 to 5 days.
- Reheat leftovers gently in a pan with a drizzle of olive oil or in the microwave.
- Try enjoying leftovers for breakfast by topping with a fried or poached egg or mixing into scrambled eggs.