Description
Thanksgiving Peas with Pear and Pancetta is a delightful and savory side dish combining the sweetness of peas and pears with the rich, salty flavor of crispy pancetta. Enhanced by shallots, Dijon mustard, fresh lemon, and parsley, this easy skillet recipe is perfect for holiday gatherings or any time you want a vibrant vegetable side with a hint of fruity brightness.
Ingredients
Scale
Meat
- ½ pound pancetta, cut into small dice
Produce
- 3 medium shallots, halved and thinly sliced (about 1 cup thinly sliced)
- 1 pear
- 1 lemon, zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)
- ½ cup roughly chopped parsley
Pantry
- 1 teaspoon Dijon mustard
- 16 ounces frozen peas
- Freshly ground black pepper, to taste
Instructions
- Prep the pear: Peel, slice, and small dice the pear. Place it in a small bowl and stir with the lemon juice to prevent browning. Set aside.
- Cook the pancetta: Heat a large skillet over medium heat. Add the diced pancetta and cook until golden brown and crispy. Using a slotted spoon, remove the pancetta to a paper towel-lined plate to drain excess fat. Leave about 3 tablespoons of pancetta fat in the pan for flavor.
- Sauté the shallots and mustard: Add the sliced shallots to the pan and cook for about one minute until softened. Stir in the Dijon mustard to combine, which will add depth and a slight tang to the dish.
- Add the peas and pears: Add the frozen peas and diced pears to the skillet. Stir and cook for about 5 minutes until the peas are fully warmed through and the pears have softened slightly, melding their flavors.
- Combine pancetta and parsley: Turn off the heat. Stir in half of the cooked pancetta along with the chopped parsley and freshly ground black pepper to taste for freshness and seasoning.
- Serve: Transfer the pea mixture to a large serving bowl. Top with the remaining pancetta and garnish with lemon zest for a bright finishing touch. Serve warm as a delicious side dish that complements any holiday meal.
Notes
- Use pre-diced pancetta if available for convenience and to save time.
- This recipe serves about 6 but can be easily doubled for larger gatherings.
- Store leftovers in the refrigerator for up to 4 to 5 days.
- Reheat in a skillet with a drizzle of olive oil or in the microwave.
- Leftovers pair well as a side for lunch or dinner, or topped with a fried, poached, or scrambled egg for breakfast.
Nutrition
- Serving Size: 1/6 recipe (about 3/4 cup)
- Calories: 180
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
