Thanksgiving Peas with Pear Pancetta

Thanksgiving peas with pear and pancetta is a dish that breathes new life into a holiday side classic. The sweetness of ripe pear meets the salty crunch of pancetta, all tied together with bright lemon and tender peas. It is my secret for pleasing both adventurous and traditional guests at the Thanksgiving table and it comes together in a single skillet.

The first year I served this on Thanksgiving everyone went quiet with the first bite and then immediately asked for seconds. Now it is a staple every year.

Gather Your Ingredients

• Medium shallots: Brings a gentle allium note choose firm ones without soft spots for best flavor
• Dijon mustard: Adds tanginess and a gentle heat pick a smooth robust Dijon if possible
• Frozen peas: Gives freshness and convenience use a quality brand for sweet tender peas
• Pear: Delivers juicy sweetness a ripe but firm pear gives texture without going mushy
• Lemon zest and juice: Adds vibrancy and lifts all flavors organic works best for zest
• Freshly ground black pepper: Wakes up all the other flavors grind fresh for best aroma
• Pancetta: Gives savory depth and satisfying crispness buy from the deli counter or a well-sealed pack

How to Make It

Prep the Pear:

Peel the pear using a vegetable peeler then cut away the core and dice the flesh into small even pieces. Toss the diced pear in a bowl with fresh lemon juice. This brightens the flavor and keeps the fruit from browning as you prep the rest.

Cook the Pancetta:

Warm a large skillet over medium heat. Add diced pancetta in a single layer. Cook stirring occasionally until the pancetta turns golden and crispy the fat will render out and create the dish’s flavor base. Use a slotted spoon to transfer the pancetta onto a plate lined with a paper towel. Carefully pour off the extra fat leaving about three tablespoons in the pan for the next step.

Add the Shallots:

Place the thinly sliced shallots in the skillet with the reserved pancetta fat. Let them cook over medium heat for about one minute stirring so they do not brown. Once softened stir in the Dijon mustard completely coating the shallots in flavor.

Add the Peas and Pears:

Stir in the frozen peas and all the lemony diced pear. Cook continuously stirring for around five minutes until the peas are just warmed through and still vibrant green. The mixture should become fragrant and glossy.

Finish and Serve:

Turn off the heat and immediately stir in half the crispy pancetta the chopped fresh parsley and lots of black pepper. Toss everything so the flavors meld. Taste and add more pepper or a squeeze of lemon if you like then transfer to a serving dish. Scatter the rest of the pancetta over the top for crunch.

Pancetta is the ingredient that everyone always raves about at the table. My aunt loves sneaking the golden crispy bits straight from the pan before it ever hits the plate. The combination of pear and peas is surprisingly fresh and always sparks conversation.

Flavor Boosters

Combines classic and modern flavors for broad appeal. If pancetta is hard to find use good-quality thick cut bacon for a similar smoky bite. Swap shallots for a small yellow onion in a pinch though the result will be slightly less sweet. For a dairy-free version cook the pancetta in olive oil and add extra lemon zest. No Dijon Try a small spoon of whole grain mustard or mild yellow mustard for a more kid-friendly vibe.

Serving Suggestions

Serve next to roast turkey or ham as a bright crisp side. It pairs beautifully with buttery mash or hearty grain salads. You can also double the recipe for larger gatherings. For a vegetarian version skip the pancetta and use roasted chopped walnuts plus a drizzle of olive oil for crunch.

Creative Twists

To adapt for freezer prep cook and cool all the components separately. Freeze the cooked pancetta bagged apart from the peas and pears so they stay crisp. On the day you serve warm everything in a skillet together for the best freshly made results.

This dish has become a Thanksgiving highlight for us but it is so easy I often make it throughout the winter as a speedy side for weeknight dinners. Last Thanksgiving my cousin texted for the recipe before dessert even hit the table.

Common Questions About This Recipe

→ Can I use fresh peas instead of frozen?

Yes, fresh peas can be substituted for frozen peas. Adjust the cooking time as fresh peas may need less time to become tender.

→ What type of pear works best?

Bosc or Anjou pears hold their shape well when cooked, offering a sweet flavor and firm texture for this dish.

→ Is pancetta necessary, or can I use bacon?

You may substitute bacon for pancetta. Expect a smokier taste with bacon, but both add a savory crunch to the peas.

→ Can this dish be made ahead?

It can be prepped ahead and lightly reheated before serving. Add pancetta and parsley at the end to maintain their texture.

→ How do I keep the pears from browning?

Toss diced pears in lemon juice immediately after cutting. This preserves color and adds a bright note to the finished dish.