5.0 from 27 votes
Thanksgiving Peas (with Pear and Pancetta)
This is one of my most popular Thanksgiving side dishes! It's a simple mix of frozen peas, crispy pancetta and sweet pears with a subtle, lemony Dijon mustard flavor. It's easy to make and will add a festive, savory touch to your Thanksgiving dinner table! Watch the video below to see how I make this in my kitchen.
Prep Time
10 mins
Cook Time
10 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 medium shallots halved and thinly sliced (about 1 cup thinly sliced)
- 1 teaspoon Dijon mustard
- 16 ounces frozen peas
- 1 pear
- 1 lemon zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)
- ½ cup roughly chopped parsley
- 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. 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
- If you can, buy a pre-diced pancetta package - it'll save you time! I use two 4-ounce packages for this recipe.
- This recipe serves about 6 people, but you can easily double the recipe in a larger pan during the holidays, to serve up what I'm sure will be the most popular Thanksgiving side dish!
- Store leftovers: This will stay good in the fridge for 4 to 5 days.
- For reheating: You can warm it back up in the pan with a drizzle of olive oil or in the microwave.
- Enjoy leftovers as a side dish for lunch and dinner. But my favorite is enjoying this for breakfast with a fried egg or poached egg on top, or mixed into scrambled eggs!
Nutrition Information
Calories
252kcal
(13%)
Carbohydrates
20g
(7%)
Protein
10g
(20%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
0.05g
Cholesterol
25mg
(8%)
Sodium
268mg
(11%)
Potassium
389mg
(11%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
1026IU
(21%)
Vitamin C
49mg
(54%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
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.