Savory Pancetta and Pear Peas with Lemon and Parsley Recipe

Introduction

This Thanksgiving Peas recipe offers a delightful combination of sweet pears, savory pancetta, and fresh peas, all brightened with lemon zest. It’s a vibrant side dish that adds both color and flavor to your holiday table.

Ingredients

• ½ pound pancetta (cut into small dice)
• 3 medium shallots (halved and thinly sliced, about 1 cup)
• 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

1. Step 1: Peel, slice, and small dice the pear. Place the diced pear in a small bowl and stir with the lemon juice. Set aside to marinate.
2. Step 2: Heat a large skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate. Drain off some of the rendered fat, leaving about 3 tablespoons in the pan.
3. Step 3: Add the sliced shallots to the skillet and cook for about one minute until softened. Stir in the Dijon mustard until well combined.
4. Step 4: Add the frozen peas and the marinated pears to the pan. Cook, stirring occasionally, for about 5 minutes until the peas are warmed through.
5. Step 5: Turn off the heat. Stir in half of the reserved pancetta, the chopped parsley, and freshly ground black pepper to taste.
6. Step 6: Transfer the peas mixture to a large serving bowl. Top with the remaining pancetta and garnish with lemon zest before serving.

Tips & Variations

• For a vegetarian version, substitute pancetta with smoked tempeh or crispy fried mushrooms.
• If fresh lemon isn’t available, use a teaspoon of bottled lemon juice and a little extra zest for brightness.
• Try adding a handful of toasted pine nuts for an additional crunchy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the peas, or microwave in short intervals until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work great. Simply blanch them quickly in boiling water for 2 minutes before adding them to the skillet to ensure they cook evenly.

How can I make this dish ahead for Thanksgiving?

You can prepare the pancetta, shallots, and peas mixture a day in advance and store it in the fridge. Add the fresh pears, parsley, and lemon zest just before serving to keep flavors bright and fresh.

Savory Pancetta and Pear Peas with Lemon and Parsley Recipe

Print Recipe

★★★★★

4.9 from 108 reviews

A flavorful Thanksgiving side dish combining savory pancetta, sweet pears, and fresh peas with a zesty lemon and mustard dressing. This dish balances saltiness and sweetness, perfect for holiday meals or any special occasion.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meats

• ½ pound pancetta, cut into small dice

Vegetables & Fruits

• 3 medium shallots, halved and thinly sliced (about 1 cup thinly sliced)
• 16 ounces frozen peas
• 1 pear, peeled, sliced, and small diced
• 1 lemon, zested and juiced (about 3 tablespoons juice and 1 teaspoon zest)
• ½ cup roughly chopped parsley

Condiments & Spices

• 1 teaspoon Dijon mustard
• Freshly ground black pepper, to taste

Instructions

1. Prep the pear: Peel, slice, and dice the pear small. Place the diced pear in a small bowl, then stir in the lemon juice to prevent browning and add brightness. Set it aside while you prepare the rest.
2. Cook the pancetta: Heat a large skillet over medium heat. Add the diced pancetta and cook until golden brown and crispy. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain. Pour off some of the rendered fat from the skillet, leaving about 3 tablespoons in the pan.
3. Add the shallots: Add the sliced shallots to the skillet with the reserved pancetta fat. Cook for about 1 minute until softened and fragrant. Stir in the Dijon mustard to coat the shallots and incorporate flavor.
4. Add the peas and pears: Add the frozen peas and the lemon-coated diced pears to the skillet. Stir continuously and cook for about 5 minutes until the peas are warmed through and the pears slightly tender.
5. Stir in pancetta and parsley: Turn off the heat. Add half of the cooked pancetta back into the skillet along with the roughly chopped parsley and freshly ground black pepper. Stir well to combine all flavors evenly.
6. Serve: Transfer the cooked peas mixture to a large serving bowl. Top with the remaining crispy pancetta and garnish with fresh lemon zest to add a bright finish to the dish.

Notes

• The lemon juice on the pear prevents browning and adds fresh acidity.
• Rendering fat from the pancetta provides flavorful cooking fat for the shallots and peas.
• Frozen peas can be substituted with fresh peas if available; adjust cooking time accordingly.
• This dish is best served immediately to maintain texture and freshness.
• For a milder taste, reduce the amount of pancetta or black pepper to taste.

Keywords: Thanksgiving side dish, peas with pancetta, holiday recipe, quick side, lemon zest peas, savory pear peas