Thanksgiving Peas (with Pear and Pancetta)
User Reviews
5
Thanksgiving Peas (with Pear and Pancetta)
Description
Thanksgiving Peas (with Pear and Pancetta) combines diced pancetta cooked crisp with peas and diced pear tossed in a lemon juice and zest mixture. Shallots soften in the rendered pancetta fat, mingling with Dijon mustard to add tang and richness. The lemon juice brightens the peas and pear while parsley adds herbal freshness. This sautéed dish creates a mixture of textures: silky peas, tender pears, crisp pancetta, and soft shallots. The lemon zest garnish adds an aromatic finish that enhances the flavors.
Typically served warm as a holiday side, these peas offer an interesting alternative to standard vegetable dishes. They can stand alongside roast meats and starches, lending both a savory and slightly fruity element. The recipe makes enough to serve about six people, making it suitable for family dinners or festive gatherings.
The recipe notes suggest purchasing pre-diced pancetta to save prep time and mention that leftovers store well refrigerated for several days. Reheating can be done gently in a pan with olive oil or in the microwave. Leftovers also reheat nicely with eggs for breakfast additions, providing versatility beyond the initial meal.
Ingredients
- ½ pound pancetta cut into small dice
- 3 shallot halved and thinly sliced (about 1 cup thinly sliced, medium
- 1 teaspoon Dijon mustard
- 16 ounces peas frozen
- 1 pear
- 1 lemon zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)
- ½ cup parsley roughly chopped
- black pepper to taste, freshly ground
Instructions
- Prep the pear. Peel, slice, and small dice the pear. Place it in a small bowl and stir with the lemon juice. Set aside.
- Cook the pancetta. Heat a large skillet over medium heat. Add the pancetta and cook until golden brown. Using a slotted spoon, remove the pancetta to a paper towel-lined plate. Drain off some of the rendered fat, leaving about 3 tablespoons in the pan.
- Add the shallots. Add the sliced shallots and cook for about a minute, until softened, then stir in the mustard.
- Add the peas and pears. Add the peas and pears to the pan. Stir for about 5 minutes, until the peas are warmed through.
- Stir in pancetta and parsley. Turn off the heat, then stir in half the pancetta, the parsley, and black pepper.
- Serve. Transfer the peas to a large serving bowl, top with the remaining pancetta, and garnish with lemon zest.
Notes
- Using pre-diced pancetta reduces preparation time and simplifies cooking.
- Leftovers keep well in the refrigerator for 4 to 5 days when stored properly.
- Reheat gently in a pan with a bit of olive oil or in the microwave to retain texture and flavor.
- Consider incorporating leftovers into breakfast dishes such as scrambled eggs or topped with a fried or poached egg.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 25mg | 8% |
| Sodium | 268mg | 11% |
| Potassium | 389mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 1026IU | 21% |
| Vitamin C | 49mg | 54% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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