Thanksgiving Peas with Pear and Pancetta is a simple side dish that brings a fresh twist to your holiday table. Tender peas combine with sweet, juicy pear slices and crispy, salty pancetta to create a mix of flavors and textures that feel just right for a festive meal. It’s a little sweet, a little savory, and totally satisfying.
I love making this dish because it’s quick to prepare but still feels special. The crispy pancetta adds a nice crunch, while the pears give a natural sweetness that balances everything out. It’s always a hit when I serve it, and it’s a great way to sneak in some veggies without anyone feeling like they’re missing out on flavor.
My favorite way to enjoy this is alongside the classic turkey and mashed potatoes. The freshness from the peas and the light sweetness of the pears brighten the whole plate, making every bite more exciting. Plus, it’s one of those side dishes that even picky eaters tend to go back for seconds on, which is always a win in my book!
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Key Ingredients & Substitutions
Green peas: Fresh peas are best for sweetness and texture, but frozen peas work great too. Just thaw and pat them dry before cooking to avoid extra water.
Pancetta: This Italian cured meat gives a nice salty crunch. If you can’t find pancetta, bacon is a perfect substitute and also crisps well.
Pear: Pear adds a mild sweetness and soft texture. Choose a ripe but firm pear to avoid it falling apart. You could use apple for a slightly different twist.
Shallot & Rosemary: Shallots add a subtle onion flavor without overpowering the dish. Fresh rosemary brings a woody, fragrant touch—dry rosemary won’t be as fresh but can still be used sparingly.
Butter: Butter helps carry flavors and adds richness. For a dairy-free option, olive oil or a vegan butter substitute works well too.
How Do I Get Crispy Pancetta Without Burning It?
Cooking pancetta until crispy gives the dish its lovely crunch and flavor. Here’s how to do it right:
- Place diced pancetta in a cold skillet to start; this helps fat render slowly.
- Cook over medium heat without stirring too much to allow it to brown evenly.
- Once golden and crisp, transfer to paper towels to drain excess fat.
- Don’t cook on too high heat or it will burn before crisping up.
- Keep the rendered fat in the pan—it’s great for cooking the shallots and pears, adding extra flavor.
Equipment You’ll Need
- Large skillet – perfect for cooking pancetta, peas, and pears all in one pan without crowding.
- Sharp knife – for peeling and dicing the pear neatly and safely.
- Cutting board – gives you a stable surface to prep your ingredients.
- Slotted spoon – handy for lifting out crispy pancetta while leaving the fat behind.
- Wooden spoon or spatula – ideal for gently stirring without scratching your skillet.
Flavor Variations & Add-Ins
- Swap pancetta for crispy bacon if you want a smoky, familiar flavor.
- Add a handful of toasted almonds for crunch and nutty flavor contrast.
- Stir in fresh thyme instead of rosemary for a lighter, earthier herb note.
- Use diced apple in place of pear for a sharper, tart sweetness that pairs well with the salty meat.
Thanksgiving Peas (with Pear and Pancetta)
Ingredients You’ll Need:
Main Ingredients:
- 1 lb fresh or frozen green peas
- 4 oz pancetta, diced
- 1 medium ripe pear, peeled, cored, and diced
- 1 small shallot, thinly sliced
- 2 tablespoons unsalted butter
- 1 sprig fresh rosemary (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Crusty bread slices, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend a few minutes prepping ingredients like peeling and dicing the pear, then about 15 minutes cooking the pancetta, shallots, pears, and peas together to get a tasty, vibrant side dish. It’s quick and simple, perfect for busy holiday cooking!
Step-by-Step Instructions:
1. Cook the Pancetta:
Heat a large skillet over medium heat. Add the diced pancetta and cook until it’s crisp and golden, about 5-7 minutes. Use a slotted spoon to remove the pancetta and let it drain on paper towels. Don’t discard the rendered fat—it will add great flavor to your dish!
2. Sauté the Shallot and Pear:
In the same skillet with the pancetta fat, add the thinly sliced shallot and sauté for about 2 minutes until softened. Then stir in the diced pear and cook for another 2-3 minutes, until the pear just starts to soften.
3. Add Peas and Butter:
Put in the peas, butter, and the sprig of rosemary. Toss everything together and cook for about 5 minutes, stirring occasionally, until the peas are tender and bright green.
4. Finish & Serve:
Remove the rosemary sprig. Stir the crispy pancetta back into the mixture. Season with salt and pepper to your liking. Transfer the peas to a serving dish. Garnish with extra rosemary if you like and serve warm with crusty bread on the side.
Can I Use Frozen Peas Instead of Fresh?
Yes! Frozen peas work perfectly in this recipe. Just thaw them first and pat dry to avoid extra moisture in the skillet, which helps keep the dish from getting soggy.
What Can I Substitute for Pancetta?
If pancetta isn’t available, crispy bacon makes a great substitute and adds a similar smoky, salty flavor. Just cook it the same way until crisp, then proceed with the recipe.
Can I Prepare This Dish Ahead of Time?
You can cook the peas, pears, and pancetta a few hours ahead and gently reheat on the stove before serving. Add a splash of butter or olive oil when reheating to freshen up the flavors.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little butter or water if the peas seem dry.
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