Thanksgiving Peas & Pancetta

This Thanksgiving peas and pancetta recipe transforms classic holiday side dishes into something vibrant and unforgettable in just 25 minutes from start to finish. It’s an easy way to elevate Christmas or Thanksgiving peas, making them exciting with crisp pancetta, juicy pears, tangy lemon, and aromatic shallots in every bite. If you’re searching for a crowd pleasing veggie side for the holidays or a quick weeknight dinner upgrade, this peas with pancetta dish checks every box for flavor and convenience.

I first made these Thanksgiving peas with pancetta when my family’s holiday table felt a bit too heavy and in need of brightness. The burst of lemon and the crunchy pancetta instantly made it a new favorite for both kids and adults. I love how this easy pea side dish delivers such vivid flavor and freshness while proving that holiday vegetables can truly steal the show.

Gather Your Ingredients

• Pancetta (thick cut, diced): Adds savory, crisp richness that pairs beautifully with sweet peas; ask the deli to cut thick slices for best bite; thick bacon can be used in a pinch if pancetta is not available
• Frozen petite peas: Provide natural sweetness and a tender, vibrant texture; use petite varieties for extra tenderness; canned peas may work but lack the bright flavor and color of frozen
• Shallots (thinly sliced): Bring a gentle onion flavor and blend into a silky base; select firm, glossy shallots without green sprouts for the best taste
• Pears (ripe but firm, diced): Give a subtle sweetness and soft bite; Bosc or Anjou hold shape best in the pan; apples can substitute for a seasonal twist
• Fresh lemon (zest and juice): Delivers bright acidity to balance rich flavors; use freshly squeezed lemon for maximum freshness and aroma
• Dijon mustard: Brings silky, tangy backbone to the dish; check for dairy free brands if needed
• Fresh parsley (chopped): Adds color and fresh herbal lift; curly or flat leaf both work well
• Freshly ground black pepper: Ties together all flavors with gentle heat and complexity

How to Make Thanksgiving Peas & Pancetta

Prepare the Pear for Flawless Texture:

Dice the peeled pear into small, even cubes and gently toss them with the lemon juice in a bowl. This prevents any browning and infuses each piece with subtle citrus, ensuring the pears remain fresh tasting and vibrant throughout the cooking process. Let them soak while you prep the other ingredients for at least five minutes.

Crisp the Pancetta for Golden Flavor:

Add diced pancetta to a large skillet set over medium heat and cook, stirring occasionally, until each cube is golden brown and deeply fragrant, about six to eight minutes. Transfer pancetta to a paper towel lined plate to stay crisp, pouring off excess fat but leaving about three tablespoons for added flavor as you sauté the aromatics.

Sauté Shallots with Mustard for a Silky Base:

Place the sliced shallots in the hot pan with reserved pancetta fat and cook for about one minute, stirring, until soft and translucent but not browned. Stir in Dijon mustard, letting it meld into the shallots so the base becomes creamy and gently tangy, setting the stage for layered flavor.

Add Peas and Pears for a Burst of Color:

Add the frozen peas and lemon soaked pears to the skillet, stirring to combine and scraping up any golden bits. Cook for around five minutes, just until the peas turn vivid green and the pears soften slightly but maintain their shape; take care not to overcook or the peas can lose color and freshness.

Finish with Pancetta and Parsley for a Holiday Ready Dish:

Turn off the heat and gently fold in half the crispy pancetta, chopped parsley, and a few twists of black pepper. Save the rest of the pancetta to sprinkle over the top before serving, giving you a perfect mix of creamy peas, crisp pancetta, and bright herbs in every serving.

One of my favorite discoveries making this dish is how a touch of fresh lemon completely transforms the flavor and brightens every bite. The first time I served Thanksgiving peas and pancetta, even those who claimed to dislike peas came back for seconds because of the sweet pears and crispy pancetta. It’s now become a staple for both holidays and everyday dinners in my home, and kids especially love the colorful mix.

Smart Swaps and Variations

Thanksgiving peas and pancetta adapts easily for a variety of dietary needs and seasonal produce changes. For a vegetarian pea side dish, replace the pancetta with toasted sunflower seeds, walnuts, or pumpkin seeds, which add crunch and richness without meat. In the spring, try swapping pears for thinly sliced radishes, apples, or even snap peas. For extra festive color, add dried cranberries or pomegranate seeds.

How to Store and Reheat Thanksgiving Peas & Pancetta

Store leftover Thanksgiving peas with pancetta in airtight glass containers in the refrigerator for up to four days. To freeze, let the dish cool completely, then portion into freezer safe containers or bags for up to three months. For best texture, store pancetta in a separate small container and add just before serving or reheating, so it stays crisp. Reheat gently in a skillet over medium low heat with a splash of broth or water, or use a microwave for quick servings, stirring in extra lemon juice or parsley to refresh flavors.

What to Serve with Thanksgiving Peas & Pancetta

This colorful peas with pancetta side dish pairs beautifully with holiday classics like roasted turkey, glazed ham, or herb crusted chicken. For Christmas lunch, it’s especially vibrant served beside mashed potatoes and roasted carrots, or alongside classic stuffing for Thanksgiving. Add a crisp Sauvignon Blanc for grown ups or sparkling water with lemon for a festive non alcoholic match, and sprinkle with more herbs or pancetta for presentation.

Nutritional Benefits

Thanksgiving peas and pancetta delivers plant based protein, plenty of fiber, and immune boosting vitamins like C and K from the peas—making it a healthy and satisfying side option for your holiday table. Pancetta adds rich flavor and a healthy dose of satiating fat in moderation, while using pears keeps the dish naturally gluten free and nut free (unless you add nuts as a swap). At only about 250 calories per serving, this recipe balances indulgence and nutrition with every bite.

Recipe Success Tips

Common problems like dull peas or soggy pancetta are easy to fix with these tips. Cook peas just until bright green and heated through—overcooking can cause their color and flavor to fade. Crisp the pancetta thoroughly before mixing it in, and save some to sprinkle on top just before serving. If the lemon ends up too strong, simply add a pinch of sugar or more peas to balance flavors, and don’t worry if you lack a slotted spoon—a fork or tongs works just as well to remove the pancetta while keeping it crisp.

This Thanksgiving peas with pancetta recipe will brighten your holiday table with modern flavor and easy prep. Give it a try this season and enjoy a side dish that’s as delicious as it is memorable.

Common Questions About This Recipe

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work well in this dish. Just blanch them quickly before adding to the pan to maintain their color and texture.

→ What can I use instead of pancetta?

Bacon makes a great substitute for pancetta, offering a similar smoky flavor. Simply dice and cook as you would the pancetta.

→ How far ahead can I prepare this side?

You can prep the ingredients a few hours ahead. For best texture and flavor, sauté shortly before serving and toss everything together just before bringing to the table.

→ Is there a vegetarian option for this dish?

To make this dish vegetarian, omit the pancetta and sauté the shallots in olive oil or butter. Enhance flavor with a dash of smoked paprika or toasted nuts.

→ What other herbs can I use if I’m out of parsley?

Try chopped chives, dill, or tarragon. Each brings a unique freshness that complements the peas and other flavors in the dish.