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
Scale
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
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.
Nutrition
- Serving Size: 1/6 of recipe (approx. 150g)
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg
