Thanksgiving Peas with Pear and Pancetta is a fresh and flavorful side dish that brings a nice twist to the usual holiday spread. The sweetness of tender peas and ripe pear pairs beautifully with the salty, crispy bits of pancetta. It’s a simple mix of sweet, savory, and a little bit of crunch that adds a lovely pop of color and texture to your Thanksgiving plate.
I love making this dish because it’s so easy to prepare but still feels special. The pear adds a juicy sweetness that balances out the richness of the pancetta, and the peas keep things light and bright. Whenever I make it, I like to cook the pancetta until it’s just crispy enough to give a nice snap without overpowering the fresh flavors. I always find myself going back for seconds of these peas!
Thanksgiving dinner can get pretty heavy, so I think this side is the perfect fresh and vibrant addition. I usually serve it right alongside the turkey and mashed potatoes, and it’s always a crowd-pleaser. Plus, it’s a great way to add a little bit of green to the table in a dish that’s both comforting and a bit unexpected. This recipe has become one of my holiday favorites for good reason!
Key Ingredients & Substitutions
Green Peas: Fresh peas bring a bright, sweet flavor and fun texture. If fresh aren’t available, frozen peas work well too. Just blanch them briefly to keep their color and crunch.
Pancetta: This adds a salty, crispy touch that contrasts nicely with the sweet peas and pear. If you can’t find pancetta, good-quality bacon or prosciutto are tasty alternatives.
Pear: Choose a ripe but firm pear for a nice balance between softness and bite. Bosc or Anjou pears are great. If pears aren’t your favorite, try apples for a similar sweet note.
Shallot & Thyme: These bring subtle onion flavor and fresh herb aroma. If you don’t have shallots, use a small amount of finely diced yellow onion instead.
How Do You Cook Pears So They Stay Firm but Tender?
Cooking pears gently is key to keeping their shape and texture. Here’s what I do:
- Sauté pear slices over medium heat, stirring occasionally.
- Cook just 2-3 minutes until they soften slightly but still hold their shape.
- Avoid cooking too long or at high heat, which can make them mushy.
This way, you get sweet, warm pears that add a juicy pop without melting into the dish.
Equipment You’ll Need
- Large skillet – perfect for cooking pancetta until crispy and sautéing the peas and pears together.
- Slotted spoon – helps you remove pancetta from the pan while leaving the fat behind for flavor.
- Sharp knife – you’ll need it to slice the pear thinly and chop the shallot finely.
- Cutting board – keeps your work area safe and clean while prepping ingredients.
Flavor Variations & Add-Ins
- Swap pancetta for cooked bacon if pancetta is hard to find; it adds a similar salty crunch.
- Add toasted walnuts or pecans for a nutty texture that complements the sweet and savory flavors.
- Mix in sautéed mushrooms for an earthy note and extra depth.
- Use diced apple instead of pear for a slightly different sweet-tart flavor.
Thanksgiving Peas with Pear and Pancetta
Ingredients You’ll Need:
- 1 lb fresh or frozen green peas
- 6 oz pancetta, diced
- 1 medium ripe pear, cored and sliced thin
- 1 small shallot, finely chopped
- 1-2 tbsp unsalted butter
- 1 tsp fresh thyme leaves (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This dish takes about 15-20 minutes to prepare and cook. It’s quick to make, with just a few minutes for blanching peas (if frozen) and then sautéing the ingredients together. Perfect for a stress-free holiday side!
Step-by-Step Instructions:
1. Prepare the Peas:
If using frozen peas, quickly blanch them in boiling salted water for 1-2 minutes, then drain and rinse under cold water to stop cooking. If using fresh peas, shell them and set aside.
2. Cook the Pancetta:
Heat a large skillet over medium heat. Add the diced pancetta and cook until it becomes crisp and golden, about 5-7 minutes. Remove the pancetta with a slotted spoon and let it drain on paper towels.
3. Sauté Shallots and Pear:
In the same skillet with pancetta fat, add butter and chopped shallot. Sauté until the shallot is translucent and fragrant, about 2-3 minutes. Add sliced pear and thyme leaves, cooking gently for 2-3 minutes until the pear softens but still holds its shape.
4. Combine and Finish:
Add the peas to the skillet and gently toss everything to warm through. Season with salt and pepper to taste. Remove from heat, fold in the crispy pancetta, and give a final gentle toss.
5. Serve:
Transfer to a serving bowl, garnish with a few fresh thyme leaves, and serve warm as a delicious and colorful side dish that brightens up any Thanksgiving table.
Can I Use Frozen Peas Instead of Fresh?
Yes! Frozen peas work great and save time. Just blanch them briefly in boiling water for 1-2 minutes, then rinse with cold water to keep their bright color and texture.
What Can I Substitute for Pancetta?
If pancetta isn’t available, you can use bacon or prosciutto. Cook until crispy to get that savory, salty crunch that complements the sweet peas and pear.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat to preserve the texture of the peas and pear.
Can I Prepare This Dish Ahead of Time?
Yes, you can cook the components ahead and assemble right before serving. Keep the cooked pancetta, sautéed pears, and peas separate in the fridge and gently warm and toss together when ready to serve.
