Thanksgiving Peas and Pancetta

Name: Thanksgiving Peas and Pancetta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: American
Ingredients: ½ pound pancetta, cut into small dice; 3 medium shallots, halved and thinly sliced (about 1 cup); 1 teaspoon Dijon mustard; 16 ounces frozen peas; 1 pear, peeled and small diced; 1 lemon, zested and juiced (about 3 tbsp juice, 1 tsp zest); ½ cup roughly chopped fresh parsley; freshly ground black pepper, to taste

September 22, 2025

- by Jenna

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Hello, friends! As the crisp autumn air settles in and our thoughts turn to gathering around the table, I get so excited to share one of my all-time favorite side dishes. This Thanksgiving Peas and Pancetta recipe is a game-changer. It’s not your average, boring bowl of peas. Oh no. We’re talking about sweet little peas, salty crispy pancetta, tender bites of pear, and a bright kick of lemon, all coming together in a symphony of flavors that will have everyone asking for seconds. It’s incredibly easy to make, looks stunning on your holiday table, and brings a touch of elegant, rustic charm to your feast. Let’s make it!

Why You’ll Love This Thanksgiving Peas and Pancetta Recipe

A Burst of Fresh, Bright Flavor on a Rich Table:

Thanksgiving dinner is famously decadent and rich, from the buttery mashed potatoes to the creamy casseroles. This dish is the perfect counterpoint. The fresh parsley, zesty lemon, and sweet, juicy pear cut through all that richness, cleansing the palate and making every single bite of your entire meal taste even better. It’s the vibrant, lively side dish your holiday spread truly needs.

Incredibly Quick and Effortless to Prepare:

While the turkey is resting and you’re doing the final frantic scramble to get everything on the table, the last thing you need is a complicated side dish. This entire recipe comes together in one skillet in about 15 minutes. It’s mostly just stirring a few beautiful ingredients together. The simplicity is its genius, freeing up your precious time and stovetop space for other last-minute tasks.

An Unexpected and Memorable Twist on a Classic:

Guests expect the traditional green bean casserole or plain buttered peas. This recipe, with its clever combination of savory pancetta and sweet pear, will be the delightful surprise they remember. It shows a little extra thought and care, elevating the humble pea into a truly sophisticated and conversation-starting side dish that celebrates innovative, delicious flavor pairing.

Ingredients for Thanksgiving Peas and Pancetta

• Pancetta:

Pancetta is an Italian cured pork belly that’s not smoked, unlike bacon. It provides a deep, salty, savory umami flavor and incredible crispy texture that forms the flavorful foundation of this entire dish. The rendered fat is also used to cook the shallots, infusing them with its deliciousness.

• Shallots:

Shallots are milder, sweeter, and more delicate than onions. When softened in the pancetta fat, they become meltingly tender and add a subtle aromatic sweetness that forms the flavor base without overpowering the other ingredients.

• Dijon Mustard:

A mere teaspoon might seem small, but Dijon mustard is a powerhouse ingredient. It doesn’t make the dish taste like mustard; instead, it works behind the scenes to emulsify the fats and liquids, adds a touch of sharpness and complexity, and helps all the other flavors cling beautifully to the peas.

• Frozen Peas:

Using high-quality frozen peas is actually the best choice here! They are frozen at peak freshness, which locks in their sweet flavor and vibrant green color. They thaw and heat through in minutes, making them far superior to out-of-season fresh peas and incredibly convenient.

• Pear:

This is the secret weapon! A ripe, sweet pear (like a Bartlett or Anjou) adds little juicy, sweet bursts that contrast magically with the salty pancetta. Tossing it in lemon juice first prevents it from browning and adds an extra layer of flavor.

• Lemon (Zest and Juice):

The lemon is non-negotiable for brightness. The fresh juice “cooks” the pear and provides a tangy backbone, while the zest sprinkled on top at the end adds a final punch of aromatic citrus that makes all the flavors pop.

• Parsley:

Using fresh, flat-leaf parsley is key. It contributes a clean, grassy freshness and a pop of green color that makes the dish look as good as it tastes. It’s the final herbal note that brings everything together.

• Black Pepper:

Freshly ground black pepper adds a necessary gentle heat and peppery spice that enhances the savory elements of the pancetta and shallots. Always use freshly ground for the best flavor!

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

Variations

Vegetarian Option:

Simply omit the pancetta! To replicate the salty, savory depth, start by sautéing the shallots in 3 tablespoons of good olive oil or butter. For a bit of texture, you could add a handful of toasted pine nuts or walnuts at the end with the parsley.

Bacon Substitute:

If you can’t find pancetta, thick-cut bacon is a perfectly fine substitute. Just be aware that bacon is smoked, so it will impart a smokier flavor to the dish, which is also delicious! Be sure to drain the excess fat as you would with the pancetta.

Different Herb Profile:

While parsley is classic and fresh, you can experiment with other soft herbs. Fresh mint would be a fantastic addition (use about 2 tablespoons, chopped) alongside or in place of the parsley for a even more refreshing twist. Fresh thyme leaves (about 1 teaspoon) would also add a lovely earthy, savory note.

How to Prepare Thanksgiving Peas and Pancetta

Step 1:

Begin by prepping your pear. Peel it, then slice it and cut it into a small, pea-sized dice. Immediately place the diced pear into a small bowl and stir it with the fresh lemon juice. This crucial step prevents the pear from oxidizing and turning brown, while also giving it a wonderful tangy flavor. Set this aside.

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. Using a slotted spoon, carefully remove the crispy pancetta bits to a plate lined with a paper towel to drain. This is your flavor gold!

Step 3:

Carefully drain off most of the rendered pancetta fat from the skillet, leaving behind about 3 tablespoons. This fat is now infused with incredible savory flavor and will be the cooking base for our vegetables. Add the thinly sliced shallots to the skillet and cook for about 1 minute, just until they have softened and become fragrant.

Step 4:

Stir the teaspoon of Dijon mustard into the softened shallots. It will sizzle and combine with the fat, creating a simple, flavorful sauce base. Now, add the entire bag of frozen peas and the diced pear (along with any lemon juice in the bowl) directly into the skillet.

Step 5:

Gently stir everything together and cook for about 4-5 minutes. You just want to heat the peas through until they are tender and bright green; there’s no need to cook them to death. They should be perfectly warmed by the time the pear is lightly warmed as well.

Step 6:

Turn off the heat. Now, stir in half of the reserved crispy pancetta (saving the other half for garnish), the roughly chopped fresh parsley, and a generous amount of freshly ground black pepper. Give everything one final, gentle stir to combine.

Step 7:

Transfer the beautiful mixture to your serving bowl. Top it with the remaining crispy pancetta and finish it with a gorgeous sprinkle of the fresh lemon zest. This adds a final burst of aroma and flavor. Serve immediately and enjoy the compliments!

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Take a look, compare, and see if one of them could make your time in the kitchen a little easier!

M22608 Millennia Black Handle, 8-Inch, Chef’s Knife

A sharp, reliable knife makes quick and safe work of dicing the pancetta, slicing the shallots, and chopping the parsley, which is essential for this recipe’s prep.

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Frying Pan – Professional Cookware for Induction

A good, heavy-bottomed stainless steel or cast iron skillet ensures even heat distribution for perfectly crispy pancetta and properly cooked shallots and peas without hot spots.

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Lemon Zester & Cheese Grater & Vegetable Grater

This tool creates beautifully fine, fluffy lemon zest that disperses evenly over the dish for maximum aroma and flavor, far superior to grated zest from a box grater.

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Tips and Tricks

Use a Cold Skillet for the Pancetta:

Start your pancetta in a cold skillet over medium heat. This allows the fat to render out slowly, ensuring the pancetta bits get perfectly crispy without burning.

Don’t Thaw the Peas:

There is absolutely no need to thaw your frozen peas before adding them to the skillet. In fact, adding them frozen helps them heat evenly and maintain their perfect structure and bright green color.

Prep Your Ingredients First (Mise en Place):

This recipe comes together very quickly once you start cooking. Have your shallots sliced, pear diced and tossed in lemon juice, parsley chopped, and lemon zested and juiced before you even turn on the stove. This makes the process smooth and stress-free.

How to Serve

As The Perfect Thanksgiving Side:

This dish is literally made for the holiday table! Serve it alongside your roasted turkey, creamy mashed potatoes, savory stuffing, and tangy cranberry sauce. Its bright flavor is the ideal complement to all the traditional favorites.

With a Simple Weeknight Roast Chicken:

Don’t save this recipe just for holidays! It’s elegant and easy enough to elevate a simple weeknight roast chicken or pan-seared pork chops into something truly special.

Alongside Seafood:

The sweet and salty flavors in this pea dish pair wonderfully with delicate white fish like halibut or cod, or even with seared scallops. It’s a versatile side that brings color and flavor to any protein.

Make-Ahead and Storage

Prep Components in Advance:

You can dice the pancetta, slice the shallots, chop the parsley, zest and juice the lemon, and dice the pear (keeping it in the lemon juice) a day ahead. Store each component separately in airtight containers in the refrigerator.

Best Served Immediately:

This dish is truly at its best right after it’s made, when the peas are bright green and the pancetta is still crispy. I do not recommend making the entire dish ahead of time and reheating it, as the peas will lose their vibrancy and the pancetta will soften.

Storage of Leftovers:

If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Be aware that the peas may release some water and the pancetta will lose its crispness. It will still taste good, but the texture will be different.

FAQ

1. Can I use a different fruit instead of pear?

Absolutely! A crisp, sweet apple (like a Honeycrisp or Fuji) would work very well. Just be sure to toss it in lemon juice as well to prevent browning. Fresh pomegranate arils stirred in at the end could also provide a wonderful juicy, tart crunch.

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

This usually means the heat is too high, causing the outside to burn before the fat has fully rendered. Next time, try cooking it over a medium or even medium-low heat more slowly. Also, ensure your pancetta is cut into small, uniform dice so everything cooks evenly.

3. Is there a way to make this dish creamier?

For a richer, creamier version, after stirring in the mustard, add a ¼ cup of heavy cream or crème fraîche to the skillet along with the peas and pear. Let it simmer gently for a minute to thicken slightly before adding the pancetta and parsley.

I truly hope this recipe becomes a new cherished tradition at your table. It’s a little reminder that the best dishes are often the simplest ones, made with love and a few fantastic ingredients. Happy cooking, and happy holidays!