If you’re looking to add a fresh and flavorful twist to your holiday table, you’ve got to try my Pear and Pancetta Thanksgiving Peas Recipe. It’s one of those dishes that sounds fancy but comes together so easily, and the sweet, savory combo of pear and pancetta with bright peas really elevates a classic side. When I first tried this recipe, I was hooked instantly—it’s become a Thanksgiving staple in my house, and I just know you’ll love it too.

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Why You’ll Love This Recipe

Elegant Flavors: The sweet pears perfectly balance the saltiness of pancetta and fresh peas.
Super Simple Prep: A handful of ingredients and easy steps, so it’s stress-free for Thanksgiving.
Great Make-Ahead Option: You can prep it in advance and reheat without losing flavor or texture.
Versatile Crowd-Pleaser: It pairs beautifully with turkey and other classic holiday dishes.

A metal pan filled with a colorful mix of bright green peas, small cubes of light beige potatoes, and thin pale strips of onions, all mixed with small pieces of browned bacon and chopped fresh dark green herbs. The pan is placed on a white marbled surface. To the top right, a white plate holds extra browned bacon pieces on a paper towel. At the bottom left, two small white dishes contain coarsely ground black pepper and more chopped fresh herbs. The scene is well-lit and shows texture clearly, photo taken with an iphone --ar 2:3 --v 7 - Pear and Pancetta Thanksgiving Peas, Thanksgiving side dishes with pear and pancetta, easy holiday vegetable recipes, flavorful green bean sides, festive Thanksgiving vegetable recipes

Ingredients You’ll Need

The magic really happens with simple, fresh ingredients that bring this Pear and Pancetta Thanksgiving Peas Recipe to life. Each one plays its part, so I’ll share a few key tips to help you pick the best versions and get ready.

Flat lay of a small mound of diced pancetta, three halved and thinly sliced shallots arranged neatly, a small white ceramic bowl of bright green frozen peas, a fresh whole pear with smooth light yellow skin, a small white bowl of pale yellow lemon juice next to a few lemon zest curls, a small pile of roughly chopped vibrant green parsley, a few whole peppercorns scattered nearby, and a small white bowl of creamy Dijon mustard, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pear and Pancetta Thanksgiving Peas, Thanksgiving side dishes with pear and pancetta, easy holiday vegetable recipes, flavorful green bean sides, festive Thanksgiving vegetable recipes

Pancetta: Look for pre-diced if you want to save time; the salty richness really makes this dish sing.
Shallots: Their mild onion flavor softens beautifully and adds subtle sweetness.
Dijon Mustard: Provides a gentle tang that lifts the whole dish without overpowering it.
Frozen Peas: Convenient and fresh-tasting—no need to thaw before cooking.
Pear: Choose a firm but ripe pear like Bartlett, so it holds its shape after cooking.
Lemon: Both zest and juice brighten the flavors with fresh citrus notes.
Parsley: Adds a fresh herbal punch and color contrast.
Black Pepper: Just a pinch to bring it all together with a hint of spice.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to keep this Pear and Pancetta Thanksgiving Peas Recipe versatile, so you can easily tweak it to suit your taste or dietary preferences. Here are a few ways I’ve played around with it over the years.

Meat-Free Version: Swap pancetta for browned mushrooms or smoked tofu for a savory vegetarian twist—my veggie-loving friends swear by this!
Nutty Addition: Toss in some toasted pecans or walnuts for extra crunch—it adds a lovely autumn vibe.
Herb Swap: Try tarragon or chives instead of parsley for a slightly different fresh flavor.
Spice It Up: If you like a little kick, a pinch of red pepper flakes goes great with the sweetness of the pear.

How to Make Pear and Pancetta Thanksgiving Peas Recipe

Step 1: Get Your Pear Ready

Start by peeling, slicing, then dicing the pear into small pieces. Toss it in a bowl with fresh lemon juice—that little citrus bath keeps the pear from browning and adds a subtle tang that wakes up the whole dish. Setting this aside early saves you time later and ensures the fresh flavors stay vibrant.

Step 2: Crisp Up the Pancetta

Heat your skillet over medium heat and add the pancetta dice. Let it cook until it’s golden and crisp—this is the part where the kitchen fills with the most irresistible aroma. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain, but keep about 3 tablespoons of the rendered fat in the pan. This flavorful fat will season the rest of the dish, so don’t toss it out!

Step 3: Soften the Shallots and Blend Flavors

In the same pan with the pancetta fat, add your thinly sliced shallots. Sauté for about a minute until soft and fragrant. Then stir in that teaspoon of Dijon mustard—it adds a subtle tang that ties together the salty and sweet elements perfectly.

Step 4: Combine Peas and Pears Gently

Add the frozen peas and the lemony diced pear to the pan. Stir to mix everything well and cook for around 5 minutes until the peas are warmed through but still bright and tender. This part is crucial for maintaining the pea’s lovely texture, so don’t overcook!

Step 5: Finish with Pancetta and Parsley

Turn off the heat, then fold in half the crispy pancetta and the fresh parsley. Give it a good stir and add freshly ground black pepper to taste. Transfer everything to a serving bowl and sprinkle the remaining pancetta on top, along with a little lemon zest for that final pop of freshness. Trust me, this step makes the presentation feel extra special.

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Pro Tips for Making Pear and Pancetta Thanksgiving Peas Recipe

Choose Firm Pears: I learned the hard way that softer pears turn mushy quickly—stick with firmer varieties for the best texture.
Don’t Overcook the Peas: Cooking for just about 5 minutes keeps them bright and tender, not mushy.
Save Pancetta Fat: Leaving a bit of the rendered fat in the pan adds so much depth—you’ll taste the difference!
Lemon Juice Magic: Tossing pears in lemon juice early keeps them fresh and adds brightness throughout the dish.

How to Serve Pear and Pancetta Thanksgiving Peas Recipe

Pear and Pancetta Thanksgiving Peas Recipe - Serving

Garnishes

I always finish this dish with a sprinkle of fresh parsley and lemon zest—it’s simple but gives it a beautiful color and zingy aroma. Sometimes I’ll add a few extra peppercorn cracks on top for that subtle spice flare that wakes up every bite.

Side Dishes

The Pear and Pancetta Thanksgiving Peas Recipe pairs wonderfully with classic Thanksgiving staples—think roasted turkey, mashed potatoes, and stuffing. My family also loves having it alongside glazed carrots or a crisp green salad with vinaigrette to balance the richness.

Creative Ways to Present

For a festive touch, I’ve served these peas in small individual ramekins topped with a bit of extra crispy pancetta and a sprig of parsley when guests come over. It’s a great way to add charm to your table and make each serving feel intentional and special.

Make Ahead and Storage

Storing Leftovers

Once cooled, I keep leftovers covered in an airtight container in the fridge. They stay great for about 4 to 5 days, which makes it a perfect side to enjoy even after the big feast.

Freezing

While you can freeze this dish, I’ve found the peas and pears lose some of their texture after thawing. If you do freeze leftovers, try to use them in cooked dishes like soups or pasta to make the most of the flavors.

Reheating

To reheat, gently warm the peas in a skillet with a drizzle of olive oil, stirring to keep everything coated and moist. Microwave works too, but watch the time to avoid overcooking and losing those bright green peas’ snap.

FAQs

Can I use fresh peas instead of frozen for the Pear and Pancetta Thanksgiving Peas Recipe?

Absolutely! Fresh peas are fantastic and even sweeter, but remember to blanch them quickly so they stay tender and bright. Frozen peas are convenient and reliable, though, so use whichever you have.
How can I make the Pear and Pancetta Thanksgiving Peas Recipe ahead of time?

You can prep the pears, cook the pancetta, and sauté the shallots a day in advance. Then just combine and warm everything on the day you plan to serve, adding fresh parsley and lemon zest at the end for maximum freshness.
Is there a good vegetarian substitute for pancetta in this recipe?

Yes! Mushrooms, smoked tofu, or even tempeh cooked with a bit of smoked paprika can mimic that savory, umami punch. Just sauté until browned and crisp for the best effect.
Can I use other fruits besides pear in this recipe?

Definitely! Apples or even firm quince could work in a pinch—just make sure they’re diced small and tossed in lemon juice right away to prevent browning and maintain texture.
How many does the Pear and Pancetta Thanksgiving Peas Recipe serve?

This recipe serves about 6 people as a side dish. It’s easy to double for bigger gatherings, just be sure to use a larger pan to cook evenly.

Final Thoughts

This Pear and Pancetta Thanksgiving Peas Recipe holds a special place in my holiday heart. It’s that perfect side dish you didn’t know you needed—bringing together sweet, salty, fresh, and savory in one bite. I hope you have as much fun making it as I do sharing it, and that it becomes a beloved part of your Thanksgiving, just like in my family’s kitchen. Give it a go, and enjoy every single delicious forkful!

Pear and Pancetta Thanksgiving Peas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 92 reviews

Author: Bertha
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Side Dish
Method: Frying
Cuisine: American

Print Recipe

Description

Thanksgiving Peas with Pear and Pancetta is a delightful side dish that combines the sweetness of pears and peas with the savory crispiness of pancetta. Enhanced by shallots, lemon zest and juice, Dijon mustard, and fresh parsley, this recipe offers a perfect balance of flavors ideal for holiday meals or any special occasion.

Ingredients

Main 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

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Instructions

Prep the pear: Peel, slice, and dice the pear into small pieces. Place in a small bowl and toss with the lemon juice to prevent browning and enhance flavor. Set aside.
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 remove and transfer it to a paper towel-lined plate to drain excess fat. Leave about 3 tablespoons of pancetta fat in the pan, discarding the rest.
Add the shallots: Add the sliced shallots to the rendered fat in the skillet. Cook for about one minute until softened, then stir in the Dijon mustard to coat the shallots and develop flavor.
Add the peas and pears: Add the frozen peas and the diced pear mixture to the skillet. Stir continuously for about 5 minutes until the peas are warmed through and the flavors meld together.
Stir in pancetta and parsley: Turn off the heat. Stir in half of the cooked pancetta, the chopped parsley, and freshly ground black pepper to taste.
Serve: Transfer the mixture to a large serving bowl. Top with the remaining pancetta pieces and garnish with the lemon zest for a bright finish.

Notes

Using pre-diced pancetta can save prep time; two 4-ounce packages equal ½ pound.
This recipe serves about 6 people and can be doubled for larger gatherings.
Store leftovers in the refrigerator for 4 to 5 days.
Reheat leftovers gently in a pan with a drizzle of olive oil or in the microwave.
For a hearty breakfast twist, serve leftovers topped with a fried or poached egg, or stir into scrambled eggs.