Thanksgiving Peas with Pear Pancetta (Recipe for Printing)

A perfect November or Thanksgiving side dish with peas, pear, and pancetta, brightened by lemon zest and Dijon mustard. Easy to prepare and uniquely festive. Save & click.

# What You Need:

→ Produce

01 - 3 medium shallots, halved and thinly sliced (about 1 cup)

02 - 1 ripe pear, peeled, sliced, and diced

03 - 1 lemon, zested and juiced (about 3 tablespoons juice, 1 teaspoon zest)

04 - Fresh parsley, chopped (for garnish)

→ Protein

05 - 4 ounces pancetta, diced

→ Frozen

06 - 16 ounces frozen peas

→ Condiments and Seasoning

07 - 1 teaspoon Dijon mustard

08 - Freshly ground black pepper, to taste

# How to Make It:

01 - Peel, slice, and small dice the pear. Combine diced pear with lemon juice in a small bowl and set aside.

02 - Heat a large skillet over medium heat. Add pancetta and cook until golden brown. Using a slotted spoon, transfer pancetta to a paper towel-lined plate. Pour off excess fat, leaving about 3 tablespoons in the skillet.

03 - Add sliced shallots to the skillet and cook for 1 minute until just softened. Stir in Dijon mustard until incorporated.

04 - Add frozen peas and prepared pear mixture to the skillet. Sauté, stirring regularly, for about 5 minutes until peas are heated through.

05 - Remove skillet from heat. Stir in half the cooked pancetta, lemon zest, parsley, and freshly ground black pepper. Adjust seasoning to taste. Serve, garnishing with remaining pancetta if desired.

# Extra Tips:

01 - Allow peas to thaw slightly before adding to skillet for even heating and best texture.

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