Thanksgiving Peas

Introduction

Thanksgiving Peas are a delightful side dish that combines sweet, savory, and fresh flavors to brighten your holiday table. With tender peas, crispy pancetta, and a touch of pear and lemon, this recipe offers a unique twist on a classic vegetable dish.

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

1. Step 1: Prep the pear by peeling, slicing, and small dicing. Place the diced pear in a small bowl, stir with the lemon juice, and set aside.
2. Step 2: Heat a large skillet over medium heat. Add the pancetta and cook until golden brown. Using a slotted spoon, remove the pancetta to a paper towel-lined plate. Drain off some of the rendered fat, leaving about 3 tablespoons in the pan.
3. Step 3: Add the sliced shallots to the pan and cook for about a minute until softened. Stir in the Dijon mustard.
4. Step 4: Add the frozen peas and the prepared pears to the pan. Stir for about 5 minutes, until the peas are warmed through.
5. Step 5: Turn off the heat. Stir in half of the cooked pancetta, the parsley, and freshly ground black pepper to taste.
6. Step 6: Transfer the peas to a large serving bowl. Top with the remaining pancetta and garnish with lemon zest before serving.

Tips & Variations

• Substitute bacon for pancetta if pancetta is unavailable; it provides a similar smoky flavor.
• For a vegetarian version, omit the pancetta and add toasted nuts like almonds or walnuts for crunch.
• Use fresh peas in season for an even sweeter, fresher taste.
• Add a splash of white wine to the pan when cooking shallots for extra depth.

Storage

Store leftover Thanksgiving Peas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat to maintain texture and flavor. Avoid microwaving directly as it may make the peas soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the peas and pancetta ahead and combine them just before serving to keep the pancetta crispy. Pears are best added fresh to maintain their texture.

Can I use canned peas instead of frozen?

Frozen peas are preferred for their texture and flavor. Canned peas tend to be softer and may not work as well in this recipe, but if using canned, drain them well and reduce cooking time accordingly.

Thanksgiving Peas

Print Recipe

★★★★★

4.8 from 113 reviews

A flavorful Thanksgiving side dish featuring tender peas sautéed with savory pancetta, sweet pears, shallots, and a bright lemon-parsley finish that brings freshness and depth to your holiday table.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pancetta and Shallot Mixture

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

Main Ingredients

• 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

1. 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 and add a bright tangy flavor. Set aside.
2. Cook the pancetta: Heat a large skillet over medium heat. Add the diced pancetta and cook until it is golden brown and crispy. Use a slotted spoon to remove the pancetta to a paper towel-lined plate to drain excess fat. Drain off some of the rendered fat from the skillet, leaving about 3 tablespoons for cooking the shallots.
3. Add the shallots: To the skillet with reserved fat, add the sliced shallots and cook for about 1 minute until softened and fragrant. Stir in the Dijon mustard to combine flavors and create a slight tangy base.
4. Add the peas and pears: Add the frozen peas and the prepared pear pieces to the skillet. Stir gently for about 5 minutes until the peas are warmed through and the pears have softened slightly but retain some texture.
5. Stir in pancetta and parsley: Turn off the heat. Stir in half of the crispy pancetta, the chopped parsley, and freshly ground black pepper to taste. This step infuses the peas and pears with savory pancetta flavor and fresh herb aroma.
6. Serve: Transfer the pea mixture to a large serving bowl. Top with the remaining pancetta and garnish with lemon zest for a fresh, bright finish that complements the rich pancetta.

Notes

• Using frozen peas makes this dish quick and easy without sacrificing taste.
• Pear adds a subtle sweetness and texture that balances the savory pancetta.
• Reserve some pancetta to sprinkle on top for extra crunchy texture and flavor contrast.
• Adjust black pepper to taste for desired spiciness.
• Serve warm as a delightful Thanksgiving side dish that pairs well with turkey and stuffing.

Keywords: Thanksgiving side dish, peas recipe, pancetta peas, pear and peas, holiday vegetable side