Thanksgiving Peas with Pancetta, Pears, and Lemon Zest Recipe

Introduction

Thanksgiving Peas is a flavorful side dish that combines sweet peas, savory pancetta, and bright lemon for a perfect balance. This easy recipe brings a fresh twist to a traditional holiday favorite that everyone will love.

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: Peel, slice, and small dice the pear. Place the diced pear in a small bowl and stir with the lemon juice. Set aside.
2. Step 2: Heat a large skillet over medium heat. Add the pancetta and cook until golden brown. Remove the pancetta with a slotted spoon 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 and cook 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 chopped parsley, and freshly ground black pepper to taste.
6. Step 6: Transfer the peas mixture to a serving bowl. Top with the remaining pancetta and garnish with lemon zest before serving.

Tips & Variations

• If you can, buy pre-diced pancetta to save time. Two 4-ounce packages work well for this recipe.
• This recipe serves about 6 but can be doubled easily for larger gatherings.
• For a vegetarian version, substitute pancetta with smoked tempeh or mushrooms and skip the rendered fat.

Storage

Store leftovers in an airtight container in the refrigerator for 4 to 5 days. Reheat gently in a skillet with a drizzle of olive oil or microwave until warmed through. Leftovers are delicious as a side or mixed into scrambled eggs for breakfast.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Simply blanch them briefly before adding to the skillet to ensure they cook evenly.

Is pancetta necessary for this dish?

Pancetta adds a rich, savory flavor, but you can substitute it with bacon or omit it for a vegetarian option by using smoked mushrooms or tempeh.

Thanksgiving Peas with Pancetta, Pears, and Lemon Zest Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

This Thanksgiving Peas recipe combines sweet pears, savory pancetta, and fresh peas with a tangy lemon-mustard dressing. It’s a flavorful and colorful side dish perfect for the holiday table or any meal, offering a delightful balance of textures and tastes.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main 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. 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.
2. Cook the pancetta: Heat a large skillet over medium heat. Add the diced pancetta and cook until golden brown and crisp. Use a slotted spoon to transfer pancetta to a paper towel-lined plate. Drain excess fat, leaving about 3 tablespoons in the pan.
3. Add the shallots: Add the sliced shallots to the skillet with the reserved pancetta fat. Cook for about 1 minute until softened, then stir in the Dijon mustard to combine.
4. Add the peas and pears: Stir in the frozen peas and prepared pears. Cook for about 5 minutes until the peas are warmed through and tender, stirring occasionally.
5. Stir in pancetta and parsley: Turn off the heat. Add half of the cooked pancetta back into the pan along with the chopped parsley and freshly ground black pepper. Mix well to combine all flavors.
6. Serve: Transfer the peas mixture to a serving bowl. Top with the remaining pancetta and garnish with lemon zest for brightness and visual appeal.

Notes

• If available, use pre-diced pancetta to save time.
• This recipe serves about 6 people but can be easily doubled for larger gatherings.
• Store leftovers in the refrigerator for 4 to 5 days.
• Reheat leftovers gently in a pan with a drizzle of olive oil or microwave.
• Delicious served as a side dish or with eggs for breakfast.

Keywords: Thanksgiving side dish, peas and pancetta, holiday vegetable side, easy Thanksgiving recipe, savory peas with fruit