Description
A quick and elegant side dish featuring sweet peas, crispy pancetta, and juicy pear, all brightened with fresh lemon and parsley. Perfect for Thanksgiving or any special meal.
Ingredients
Scale
- 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
- Peel, slice, and small dice the pear. Stir with lemon juice and set aside.
- In a large skillet over medium heat, cook pancetta until crispy. Remove with a slotted spoon and drain on paper towels. Leave 3 tbsp of fat in the pan.
- Add shallots to the skillet and cook for 1 minute until softened. Stir in mustard.
- Add frozen peas and the pears (with lemon juice) to the pan. Cook for 4-5 minutes, stirring, until peas are warmed through.
- Turn off heat. Stir in half the pancetta, parsley, and black pepper.
- Transfer to a serving bowl, top with remaining pancetta, and garnish with lemon zest.
Notes
For a vegetarian version, omit pancetta and use olive oil. Add toasted nuts for crunch.
Keywords: thanksgiving peas, pea and pancetta, pear side dish, easy thanksgiving sides, holiday recipes, quick side dish
