Thanksgiving Peas (with Pear and Pancetta)
A bright and savory holiday side featuring tender peas tossed with crispy pancetta, juicy pear, and a pop of lemon—simple, elegant, and ready in minutes.
Equipment
- 1 Large skillet
- 1 Slotted spoon (for draining pancetta)
- 1 Cutting board & chef’s knife
Ingredients
Main Ingredients
- 4 oz pancetta diced
- 1 shallot finely chopped
- 1 clove garlic minced
- 1 ripe pear diced (Bosc or Anjou)
- 20 oz frozen peas thawed and drained
Finish & Garnish
- 1 lemon zest plus 1 tbsp juice
- 1 tbsp extra-virgin olive oil as needed
- 2 tbsp fresh parsley chopped
- Kosher salt and freshly ground black pepper to taste
- 0.25 tsp red pepper flakes optional
Instructions
Prep & Crisp Pancetta
- Set a large skillet over medium heat. Add diced pancetta and cook, stirring occasionally, until the fat renders and the pieces are golden and crisp, 5–7 minutes. Transfer pancetta to a paper towel–lined plate with a slotted spoon, leaving the drippings in the pan.
Sauté & Finish
- If the pan looks dry, add a drizzle of olive oil. Stir in the chopped shallot and cook 2–3 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant.
- Add the diced pear and cook 1–2 minutes to slightly soften. Stir in the peas and cook, tossing frequently, until heated through and bright green, 2–4 minutes.
- Remove from heat. Add lemon zest and about 1 tablespoon lemon juice, then fold in the crispy pancetta. Season with salt, black pepper, and red pepper flakes (optional). Sprinkle with chopped parsley and serve warm.
Notes
Swap bacon for pancetta if needed. Add a pat of butter for extra richness, or finish with fresh mint instead of parsley for a springy vibe.
Nutrition
Serving: 150gCalories: 190kcalCarbohydrates: 22gProtein: 9gFat: 8gSaturated Fat: 2gSodium: 420mgFiber: 6g
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