5 from 27 votes
Thanksgiving Peas (with Pear and Pancetta)
Thanksgiving Peas with Pear and Pancetta pairs sweet, tender peas and pears with savory pancetta and shallots, accented by lemon and parsley. The combination offers a balance of soft and crisp textures along with bright, savory, and subtly sweet flavors. This side dish adds variety to holiday meals or everyday dinners, bringing freshness and depth to your plate.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
6
servings
Calories:
252 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 252
% 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.