Description
Thanksgiving Peas with Pear and Pancetta is a flavorful and festive side dish combining sweet diced pears, savory crispy pancetta, tender peas, and bright lemon zest. Perfect for holiday meals, this recipe balances textures and flavors with a touch of Dijon mustard and fresh parsley, bringing a unique and delicious twist to your Thanksgiving table.
Ingredients
Scale
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. Set aside.
- Cook the pancetta: 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.
- Add the shallots: Add the sliced shallots to the pan and cook for about a minute until softened, then stir in the Dijon mustard.
- Add the peas and pears: Add the frozen peas and the prepared pears to the pan. Stir and cook for about 5 minutes until the peas are warmed through and the flavors combine.
- Stir in pancetta and parsley: Turn off the heat, then stir in half of the cooked pancetta, the chopped parsley, and freshly ground black pepper to taste.
- Serve: Transfer the peas to a large serving bowl, top with the remaining pancetta, and garnish with lemon zest for a fresh, vibrant finish.
Notes
- Using pre-diced pancetta can save time and is recommended for convenience.
- This recipe serves about 6 people, and you can double it easily in a larger pan for holiday gatherings.
- Store leftovers in the fridge for 4 to 5 days.
- Reheat leftovers gently in a pan with a drizzle of olive oil or in the microwave.
- Enjoy leftovers not only as a side dish but also for breakfast topped with a fried or poached egg, or mixed into scrambled eggs.
Nutrition
- Serving Size: 1/6 recipe (about 1 cup)
- Calories: 180 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg
