Thanksgiving Peas (with Pear and Pancetta)

Name: Thanksgiving Peas (with Pear and Pancetta)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: American
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

November 3, 2025

- by Jenna

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Are you tired of the same old green bean casserole or plain steamed peas on your holiday table? Let me introduce you to your new favorite side dish: Thanksgiving Peas with Pear and Pancetta. This recipe is a game-changer, transforming the humble pea into a vibrant, flavorful, and sophisticated dish that will have your guests asking for seconds. It’s a beautiful medley of sweet, salty, and fresh flavors that comes together in under 20 minutes, proving that holiday cooking doesn’t have to be complicated to be impressive.

Why You’ll Love This Thanksgiving Peas Recipe

A Symphony of Sweet and Savory Flavors:

This isn’t your average pea side dish. The salty, crispy pancetta pairs magically with the sweet, tender diced pear. A bright splash of lemon juice and zest cuts through the richness, while the Dijon mustard adds a subtle, tangy depth. Every bite is a perfectly balanced celebration of flavor that will delight your taste buds.

Effortless Elegance in Under 20 Minutes:

While it tastes like you spent hours in the kitchen, this stunning side dish comes together in the time it takes to set the table. With minimal prep and one skillet, you can create a show-stopping addition to your Thanksgiving feast without adding any stress to your busy cooking day.

The Ultimate Crowd-Pleaser:

This recipe is the perfect bridge between traditional and adventurous. It feels special and new, yet it’s made with familiar, approachable ingredients. It’s a guaranteed hit that will please both the picky eaters and the foodies at your table, making it a side dish you’ll be proud to serve.

Ingredients for Thanksgiving Peas

Pancetta:

This Italian cured pork belly provides a deep, salty, and meaty foundation for the dish. As it renders, it creates a flavorful fat that we use to cook the shallots, infusing the entire dish with its rich essence.

Shallots:

Shallots offer a more delicate, sweet, and complex flavor than onions. They soften quickly in the pancetta fat, creating an aromatic base that forms the flavor backbone of the recipe.

Dijon Mustard:

A single teaspoon of Dijon mustard works wonders. It doesn’t make the dish taste like mustard; instead, it adds a subtle tang and helps to emulsify the flavors, bringing everything together in a cohesive sauce.

Frozen Peas:

Using high-quality frozen peas is a secret weapon for freshness and convenience. They are flash-frozen at their peak, ensuring a sweet, vibrant green color and perfect texture without any tedious shelling.

Pear:

The star of the show! A ripe but firm pear adds a surprising and delightful sweetness and a soft texture that contrasts beautifully with the salty pancetta and crisp-tender peas.

Lemon (Juice and Zest):

The fresh lemon juice prevents the pear from browning and, more importantly, adds a crucial burst of acidity that brightens the entire dish. The zest sprinkled on top at the end provides an aromatic finish.

Parsley:

The fresh, grassy flavor of parsley adds a final layer of freshness and a pop of green color, making the dish look as beautiful as it tastes.

Black Pepper:

A generous grind of freshly cracked black pepper adds a slight heat and pungency that enhances all the other flavors in the skillet.

(Note: The full list of ingredients with quantities is provided in the recipe card just below.)

Variations

Vegetarian Delight:

Simply omit the pancetta. To replace its salty, savory flavor, start by sautéing the shallots in 2 tablespoons of olive oil or butter. Just before serving, stir in 2-3 tablespoons of toasted pine nuts or chopped, toasted walnuts for a fantastic crunch and depth.

Bacon Lover’s Swap:

If you can’t find pancetta or simply prefer its smokier flavor, thick-cut bacon is a perfect substitute. Dice it and cook it until crispy, following the same instructions as for the pancetta.

Apple for Pear:

While pear offers a delicate sweetness, a firm, tart apple like Granny Smith works wonderfully. It holds its shape well during cooking and provides a brighter, tangier counterpoint to the rich pancetta.

How to Prepare Thanksgiving Peas

Step 1:

Begin by prepping your pear. Peel it, slice it, and cut it into a small, uniform dice. Immediately place the diced pear in a small bowl and stir it with the fresh lemon juice. This simple step is crucial as it prevents the pear from oxidizing and turning brown, while also giving it a head start on that lovely citrus flavor.

Step 2:

Place a large skillet over medium heat. Add the diced pancetta and cook, stirring occasionally, for about 5-7 minutes until it becomes golden brown and crispy. Use a slotted spoon to transfer the crispy pancetta to a plate lined with a paper towel to drain. Carefully drain off some of the rendered fat, leaving about 3 tablespoons in the pan to cook the rest of the ingredients.

Step 3:

Add the thinly sliced shallots to the skillet with the warm pancetta fat. Cook for about one minute, just until they have softened and become fragrant. Then, stir in the teaspoon of Dijon mustard until it’s well combined with the shallots and fat.

Step 4:

It’s time to bring it all together! Add the frozen peas (no need to thaw them) and the lemon-soaked pears (including any juice in the bowl) directly to the skillet. Stir everything together and cook for about 4-5 minutes, just until the peas are heated through and vibrant green. You want them to be warm but still have a bit of a bite.

Step 5:

Turn off the heat. Now, stir in half of the reserved crispy pancetta, all of the roughly chopped parsley, and a generous amount of freshly ground black pepper. This final off-heat stir ensures the parsley stays bright and fresh.

Step 6:

Transfer the beautiful mixture to your favorite serving bowl. Top it with the remaining half of the crispy pancetta for a stunning presentation and an extra crunch, and finish with a garnish of the fresh lemon zest.

I’ve picked out a few handy kitchen tools for you that I spotted on Amazon. They’re practical, well-rated, and loved by fellow cooking enthusiasts.
Take a look, compare, and see if one of them could make your time in the kitchen a little easier!

Hybrid Nonstick 10-Inch Frying Pan

A large, high-quality skillet is essential for this recipe. It provides enough surface area to cook the pancetta without crowding and allows the peas to heat evenly without steaming. A good skillet ensures perfect browning and easy cleanup.

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Classic 8 Inch Chef’s Knife,Black,8-Inch

A sharp, reliable chef’s knife makes quick and safe work of dicing the pancetta, slicing the shallots, and chopping the pear. It’s the most important tool in your kitchen for efficient prep.

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Premium Classic Series Zester 18/8, Black

This tool is perfect for creating fluffy, fragrant lemon zest without any of the bitter white pith. It makes zesting effortless and is also ideal for grating hard cheeses and spices.

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Tips and Tricks

Choose Your Pear Wisely:

For the best texture, select a pear that is ripe but still firm, such as a Bosc or Anjou variety. An overly soft, juicy pear will break down too much during cooking.

Don’t Skip the Pre-Cook Dice:

Dicing the pancetta while it’s still cold is much easier than when it’s at room temperature. Use a sharp chef’s knife for clean, even pieces that will cook uniformly.

Reserve the Rendered Fat:

That liquid gold left in the pan after cooking the pancetta is packed with flavor! Be sure to leave the recommended 3 tablespoons to sauté the shallots, as it’s the secret to the dish’s incredible savory base.

How to Serve

As the Star Thanksgiving Side:

This dish is truly meant for the holiday table. Serve it alongside your roasted turkey, creamy mashed potatoes, and savory stuffing. Its bright flavors are the perfect complement to the richer, traditional dishes.

With a Weeknight Roast Chicken:

Don’t save this recipe just for Thanksgiving! It elevates a simple weeknight roast chicken or pan-seared pork chops into a special, restaurant-quality meal with very little extra effort.

Alongside Seafood:

The sweet and salty profile of these peas pairs wonderfully with delicate white fish like cod or halibut, or with seared scallops for an elegant dinner party main course.

Make-Ahead and Storage

Prep Components in Advance:

You can dice the pancetta and shallots, and even mix the diced pear with lemon juice, a day ahead. Store them in separate airtight containers in the refrigerator to make your cooking day a breeze.

Best Served Fresh:

This dish is at its absolute best when served immediately after cooking. The peas are brightest and the pancetta is at its crispiest. I do not recommend freezing this dish, as the texture of the peas and pears will become mushy upon thawing.

Storing Leftovers:

Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Be aware that the peas may lose some of their vibrant color and the pancetta will soften. Reheat very gently in a skillet over low heat, but note that the texture will not be the same as when freshly made.

FAQ

1. Can I use fresh peas instead of frozen?

Absolutely! If you have access to fresh, shelled peas, blanch them in boiling salted water for 1-2 minutes until bright green, then shock them in ice water before adding them to the skillet at the end just to warm through.

2. My pancetta isn’t getting crispy. What did I do wrong?

This usually means the heat is too low or the pan is too crowded. Make sure your skillet is over a solid medium heat and that the pancetta is in a single layer. Cook until the sizzling subsides and the pieces are golden brown.

3. Is there a non-alcoholic substitute for the flavor of shallots?

Shallots have a unique flavor, but the closest substitute would be a combination of sweet onion (like Vidalia) and a small minced garlic clove. Use about 3/4 cup of finely diced sweet onion.

I hope this recipe for Thanksgiving Peas with Pear and Pancetta finds a cherished spot on your holiday table and becomes a new tradition that your family and friends look forward to every year.