Get ready to elevate your holiday side dish game with this cozy, flavorful recipe for Thanksgiving Peas with Pear and Pancetta. This vibrant medley of sweet pears, tender peas, and crisp pancetta brings a burst of color and taste to your festive table, perfect for those moments when you want something beyond the usual. With lightning-fast prep and maximum flavor, this dish will become a favorite long after the turkey’s gone.
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What Is / Why It’s Special
This dish takes the humble pea and transforms it into a festive star. Fresh or frozen peas are sautéed with salty, crispy pancetta and juicy diced pear, finished with bright lemon juice, Dijon mustard, and fresh herbs. The sweet-savory balance, the little pop of texture from the pancetta, and the seasonal nod with pear make it uniquely suited to Thanksgiving.
It’s special because it’s quick to prepare (about 30 minutes), it adds vibrant color to your table, and it pairs beautifully with traditional holiday mains and sides. Unlike plain boiled greens, this side dish offers richness, brightness, and a little elegance all from simple ingredients.
If you love warm fall flavors, these Thanksgiving Apple Cinnamon Rolls make the coziest morning-of-Thanksgiving breakfast.
Ingredients You’ll Need
Protein / Pork
- ½ pound (≈225 g) pancetta, diced into small pieces
Veggies & Fruit
- 16 oz (≈450 g) peas frozen or fresh
- 1 ripe but firm pear, peeled and diced
- 3 medium shallots, halved and thinly sliced
Flavor Base
- 1 tsp Dijon mustard
- 1 lemon (juice + zest)
- ½ cup chopped fresh parsley (or tender herbs like tarragon or basil)
- Freshly ground black pepper, to taste
Fat / Cooking Medium
- Rendered pancetta fat (~3 Tbsp) or substitute: 1 Tbsp olive oil if pancetta is lean
Optional Seasonings / Variations
- ½ tsp toasted pine nuts for extra crunch
- Splash of white wine or apple cider for extra brightness
Step-by-Step Instructions
Step 1 – Prep the Ingredients
Peel and dice the pear, then toss it with lemon juice in a small bowl to help preserve its color and firm texture. Slice the shallots thinly, and have your peas ready (if frozen, no need to thaw).
Step 2 – Cook the Pancetta
In a large skillet over medium heat, add the diced pancetta. Cook until crisp and golden-brown. Remove pancetta with a slotted spoon and drain on paper towels, leaving about 3 Tbsp of fat in the pan (discard extra).
Step 3 – Add Shallots, Mustard & Veggies
Add the sliced shallots to the skillet and sauté for about 1 minute, until just softened. Stir in the Dijon mustard and mix well. Then add the peas and diced pear, stirring for about 5 minutes until peas are heated through and pears are warmed but still hold shape.
Step 4 – Finish & Serve
Turn off the heat. Stir in half of the crisp pancetta, chopped parsley, and plenty of freshly ground black pepper. Transfer mixture to a serving bowl, then sprinkle remaining pancetta on top and garnish with lemon zest for extra brightness. Serve immediately while warm.
Tips / Variations / Why You’ll Love It
- Time-saver tip: Dice the pear and shallots a day ahead and keep refrigerated. On Thanksgiving morning just sauté and finish.
- Substitutions: No pancetta? Use bacon or prosciutto. Want vegetarian? Use diced sautéed mushrooms instead of pork. Swap pear for apple if pears are out of season.
- Variations:
- Add a handful of toasted pine nuts or walnuts for extra crunch.
- Toss in ½ cup crumbled goat cheese or feta before serving for a creamy tang.
- For a spicy twist, sprinkle a pinch of chili flakes when adding peas.
- Why you’ll love it: The vibrant green of peas, the glossy sweetness of pear, the deep savory crisp of pancetta, and the bright zing of lemon make this dish a sensory standout. It’s easy enough for every-day but special enough for a holiday spread.
Pairing & Plating for the Holiday Table
To make this dish truly shine on your Thanksgiving table, think beyond the skillet. Serve the peas in a shallow white marble bowl (for contrast with the green and gold tones). Garnish with fresh herb sprigs and lemon zest curls for a festive flair.
Pair alongside your turkey or roast and a bright cranberry relish or vinaigrette-dressed salad. The crisp pancetta adds texture that complements smooth mashed potatoes or rich stuffing. Consider making a little “pea tower” by layering peas in a ring mold on the plate and topping with pancetta for a dramatic presentation lighting up your table and Pinterest feed.
Make-Ahead & Transport Friendly Version
Planning to bring this dish to a friend’s home or a potluck? No problem. Prepare up to step 3 in advance and store the sautéed peas and pears in an airtight container in the fridge.
When ready to serve, gently reheat in a skillet over low heat, add the pancetta and parsley at the last minute, and garnish just before plating for best texture. For transport, pack the pancetta separately. On arrival, reheat the base and sprinkle the pancetta last so it stays crisp. This make-ahead method keeps you stress-free while still delivering bold holiday flavor.
FAQs
Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. If using fresh, steam them for 1–2 minutes before adding to the skillet so they cook evenly with the pears and shallots.
Is there a vegan version of this recipe?
Absolutely! Swap the pancetta for sautéed mushrooms (such as cremini or oyster) diced small, and use olive oil instead of pork fat. You’ll still get great texture and flavor.
Can this dish be served at room temperature?
Yes, this side dish travels well and can be served warm or at room temperature, making it ideal for potlucks or holiday family gatherings.
How far in advance can I make this?
You can dice the pears and shallots one day ahead. If you’ve fully cooked the dish, store it covered in the fridge for up to 4–5 days. Reheat gently and add crisp pancetta fresh for best texture.
Conclusion
This Thanksgiving Peas with Pear and Pancetta recipe brings color, flavor, and ease to the holiday table giving you a side dish that’s cozy, vibrant, and delicious. It works beautifully alongside turkey, stuffing, or any festive main.