Thanksgiving Peas & Pancetta (Print-Friendly Version)
A cozy November delight, this Thanksgiving peas and pancetta dish melds sweet pears, zesty lemon, and smoky pancetta for a standout holiday side. Ideal for Thanksgiving or Christmas lunch, it’s one to keep handy.
# Ingredients You’ll Need:
→ Vegetables and Fruit
01 -
3 medium shallots, halved and thinly sliced (about 1 cup)
02 -
16 ounces frozen peas
03 -
1 ripe pear, peeled, diced
04 -
1 lemon, zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)
→ Meat and Protein
05 -
4 ounces pancetta, diced
→ Pantry and Seasonings
06 -
1 teaspoon Dijon mustard
07 -
Freshly ground black pepper, to taste
→ Fresh Herbs
08 -
2 tablespoons fresh parsley, chopped
# How to Make It:
01 -
Peel the pear, then slice and dice it into small cubes. Transfer to a bowl and combine with lemon juice to prevent oxidation. Set aside.
02 -
In a large skillet over medium heat, cook diced pancetta until golden and crisp. Using a slotted spoon, transfer pancetta to a plate lined with paper towels. Carefully pour off excess rendered fat, leaving approximately 3 tablespoons in the skillet.
03 -
Add the sliced shallots to the reserved fat in the skillet. Sauté for about 1 minute until softened, then stir in the Dijon mustard until incorporated.
04 -
Add the frozen peas and prepared pear to the skillet. Stir and cook for approximately 5 minutes, or until the peas are heated through and the mixture is evenly combined.
05 -
Remove skillet from the heat. Stir in half of the cooked pancetta, chopped parsley, and freshly ground black pepper. Adjust seasoning as needed and serve warm, garnishing with reserved pancetta if desired.
# Extra Suggestions:
01 -
For the best texture and flavor, use high-quality pancetta and thaw peas fully before cooking. Lemon juice preserves the freshness of the pear.