Thanksgiving Peas
26 Comments
Nov 13, 2024
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These Thanksgiving peas will add a festive, savory touch to your Thanksgiving side dish spread. Crispy pancetta is sautéed with peas, sweet pear, and shallots, with a lemony, Dijon mustard flavoring throughout. And if you’ve got a big crowd, I’d double the recipe because this side dish will disappear fast!
Why This Is The Best Thanksgiving Side Dish
Ever since I whipped up this spin on a more classic peas and pancetta recipe, it’s become one of my most requested side dishes for Thanksgiving. Who knew? So I gave it the moniker of “Thanksgiving Peas.” But I guess you can never go wrong with mixing pork and vegetables. Just look at how popular my balsamic bacon Brussels sprouts and fried cabbage recipes are. So, if you’ve already got the Thanksgiving classics covered — honey-glazed carrots, a sweet potato casserole, mashed potatoes, and creamed corn — make sure to sneak this onto your list of Thanksgiving side dishes. Here’s what else you’ll love about it:
- It’s made in about 30 minutes. Thanksgiving prep is chaotic enough, so a quick, straightforward recipe is a blessing. Aside from a little chopping prep work, everything else goes straight into the pan for a fast sauté.
- Peas are everyone’s favorite. When it comes to frozen vegetables, peas are always a winner and one of the top frozen veggies in America.
- It’s easily customizable. No pancetta? Bacon works great. Not a fan of pears? Swap them for apples. Below, I’ve shared a few substitutions in case you can’t find certain ingredients or just want to mix things up.
Thanksgiving Peas Ingredients
- Peas: You can use fresh or frozen peas. I’m using frozen today as I often have a bag of frozen peas in my freezer as a backup veggie, and it’s a good option for those who don’t have access to fresh peas.
- Pancetta: This cured Italian pork brings a savory, salty depth, while its fat adds richness. Plus, crispy pancetta bits contrast perfectly with the softness of the peas and pears. If you can’t find pancetta, I’ll provide a substitution below.
- Shallots & Dijon Mustard: Finely sliced shallots add a mild, sweet onion flavor and are cooked with Dijon mustard for a tangy touch. If you have a yellow onion on hand, that works too.
- Pear and fresh lemons: This was a last-minute add-in, but I’m so glad I did it! The pear add a subtle sweetness and seasonal touch as it cooks in the pan. And I’m tossing it in lemon juice to preserve it’s color and texture. Plus, the lemon adds brightness to the dish overall!
- Parsley: I’m adding freshly chopped parsley at the end, but feel free to use other tender herbs such as fresh basil, tarragon, or oregano.
Find the printable recipe with measurements below.
How To Make Thanksgiving Peas
Prep the pear. Peel, slice, and small dice the pear. Then, place it in a small bowl and stir with the lemon juice to help preserve its color and texture. Set this aside.
Cook the pancetta. Heat a large skillet over medium heat, add the pancetta, and cook until crispy and golden brown. Using a slotted spoon, remove the pancetta to a paper towel-lined plate. Drain off some of the rendered fat, leaving about 3 tablespoons in the pan. Using pork fat to cook ingredients gives them so much flavor!
Add the shallots. Add the sliced shallots and cook for about a minute, until softened, then stir in the Dijon mustard. Add the pears and peas, and stir for about 5 minutes, until the peas are warmed through.
Stir in pancetta and parsley, then serve. Turn off the heat, then stir in half the pancetta, the parsley, and black pepper. Transfer the peas to a large serving bowl, top with the remaining pancetta, and garnish with lemon zest. Your work here is done!
Ingredient Substitutions
- Swap the pancetta for → sliced bacon or prosciutto pieces for a similar savory and salty addition. If you’re vegan, these sautéed mushrooms (diced smaller) would be a delicious alternative.
- Swap the pear for → diced apple for another great option with a fresh and sweet flavor.
Storage Tips
- Store for the week: Any leftovers will last for 4 to 5 days in the fridge in an airtight container.
- To reheat: These peas are easily reheated in about 30 seconds to a minute in a microwave or you can reheat them in a pan on the stove.
More Thanksgiving Side Dishes
- The Best Cranberry Sauce: A must-make sauce for turkey day!
- Mashed Sweet Potatoes: A delicious way to serve sweet potatoes.
- Gluten-Free Gravy: The best way to make use of turkey drippings.
- Scalloped Potatoes: The most deliciously creamy, cheesy potato side dish.
- Green Bean Casserole: Another Thanksgiving classic.
- Or browse through my list of Thanksgiving recipes for more ideas, especially my Thanksgiving turkey, roast turkey breast, or prime rib for a stunning main!
I hope everyone at your Thanksgiving dinner table enjoys these Thanksgiving peas! If you make it, I’d love to hear how this turned out in the comment box below. Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Thanksgiving Peas (with Pear and Pancetta)
Description
Video
Equipment
- All-Clad Saute Pan I love how this saute pan has a higher edge for easy tossing. Plus, this is the brand I've had for years and is such good quality!
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 small dice the pear. Place it in a small bowl and stir with the lemon juice. Set aside.
- Cook the pancetta. Heat a large skillet over medium heat. Add the pancetta and cook until golden brown. Using a slotted spoon, remove the pancetta to a paper towel-lined plate. Drain off some of the rendered fat, leaving about 3 tablespoons in the pan.
- Add the shallots. Add the sliced shallots and cook for about a minute, until softened, then stir in the mustard.
- Add the peas and pears. Add the peas and pears to the pan. Stir for about 5 minutes, until the peas are warmed through.
- Stir in pancetta and parsley. Turn off the heat, then stir in half the pancetta, the parsley, and black pepper.
- Serve. Transfer the peas to a large serving bowl, top with the remaining pancetta, and garnish with lemon zest.
Lisa’s Tips
- If you can, buy a pre-diced pancetta package – it’ll save you time! I use two 4-ounce packages for this recipe.
- This recipe serves about 6 people, but you can easily double the recipe in a larger pan during the holidays, to serve up what I’m sure will be the most popular Thanksgiving side dish!
- Store leftovers: This will stay good in the fridge for 4 to 5 days.
- For reheating: You can warm it back up in the pan with a drizzle of olive oil or in the microwave.
- Enjoy leftovers as a side dish for lunch and dinner. But my favorite is enjoying this for breakfast with a fried egg or poached egg on top, or mixed into scrambled eggs!
Nutrition
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Behind The Scenes
This recipe has gone through many iterations over the years, from a more basic peas and pancetta, to the recipe in front of you today! I do love the addition of the sweet pear… and perhaps I’m just a fan of alliteration (peas, pears, and pancetta – ha!). I also used to leave all of the rendered fat from the pancetta, but found it a bit too greasy as it’s about ⅓ cup worth, but leaving about 3 tablespoons is the perfect amount to flavor the peas and other ingredients. I also love how the Dijon mustard and chopped parsley add that little punch of extra flavor. Hope you love this recipe as much as I do!
Hi Lisa I really enjoy your recipe , easy but very delicious, Puts a new look on boring boiled vegetables and the color combinations looks very attractive in serving dish.
Thank you, and will be a long time follower of your tips and recipes
Thanks so much, Dawn! I’m happy you enjoyed these peas, and I hope you continue to enjoy more recipes. :)
Another winner from Downshiftology!! Who knew peas could be so tasty?! My family was amazed by the different ingredients that tasted so yummy together! Made this side dish for Christmas along with your pork tenderloin. A delicious Christmas dinner! Thank you!!
So thrilled you loved these peas, Kerri! It really is such a simple way to elevate them to the next level. Merry Christmas!
I made this recipe for Thanksgiving and it was a hit with the entire family. The only thing I did different was not to add the zest of the lemon and I only omitted it because I ran out of time (everyone was arriving). Also, I did the 3x recipe and it was a huge amount. I made this for 18 people and still had tons of leftovers. This recipe will be in my Thanksgiving Day menu going forward. Thanks for the inspiration!
Hi Shelli – I’m so happy to hear this was a hit side dish at your Thanksgiving dinner, yay! And 3x the recipe sure is a whole lotta peas, haha. :)
Lisa, this was another great recipe! I wanted a new twist on peas and this was perfect! Only change I made was I used bacon as I forgot to buy pancetta. Everyone loved it, even people that say they don’t like peas 😂 I’m wondering about making soup with the leftovers. Like using some of the gravy, broth and pea mixture with my immersion blender. I’ll try a small amount first. What do you think? Thanks again and I love your cookbook too.
Hi Carolyn – so happy you loved these peas! And that’s an interesting idea on the soup. I say give it a try, you never know! Haha. Let us know how it turns out!
Hi I love your recipes and can’t wait to make this for Thanksgiving – could I substitute turkey bacon for the pancetta – in order to cut the fat intake? Would the meal be okay without any meat?
I’m happy to hear you love my recipes! And yes, you can swap that in. Enjoy!
Hi Lisa,
If I can’t find pears, is there a good substitute please?
Hi Lylle – you could dice an apple, no problem. Hope you love the recipe!
Thanks Lisa. I thought an apple might work but didn’t want to ruin the flavor pairings. I’m going to break a rule and make it for the first time on Thanksgiving ;-). Happy Thanksgiving.
Great! Hope you enjoy it, and let us know how it turns out!
Thanksgiving Peas was wonderful! I ate it as a meal!
So happy you loved it, Debbie!
this recipe looks great! excited to make this. do you have a specific type of pear you prefer?
Hi Anni – I used a Bartlett pear in this recipe, but any variety works. Enjoy!
I made this Thanksgiving peas recipe, and it was delicious! Could not find pancetta in my area so I substituted prosciutto. The pear added a nice sweetness. This will now be a staple for all my holiday celebrations!
Hi Linda – I’m so glad you loved it, and prosciutto is a perfect substitute!
I couldn’t wait till Thanksgiving to make this, and it was every bit as delicious as I thought it would be! The store was out of pancetta, so I used thick-cut bacon instead, and also an unripe pear for nice crunch. Loved the addition of lemon zest to the top! We had it with roasted chicken and the red cabbage recipe from my Healthy Meal Prep cookbook. 😊
Bacon is a great swap! So happy you loved it, Laura, and sounds like a perfect accompaniment to the chicken and sautéed cabbage. Lots of color in that meal!
As soon as I saw this recipe I had to try it! Easy to make and it is absolutely delicious! Sweet and salty with a little crunch. I substituted diced bacon instead of pancetta and made sure to use a firm pear for ease of peeling and dicing. This dish is going onto my Christmas dinner menu and I know my holiday crowd will love it!
Thanks so much, Amy! I’m happy you loved it. And bacon is a great swap for the pancetta. Enjoy it again for your Christmas dinner!
Hi, first I’d like to comment on your recipes. We love them for taste, easy to read, and print options. Thank you, thank you for the inspiration!
Now to my question… Is the nutrition facts listed below the recipe per serving? Or the whole dish?
Hi Lucinda – So happy you love my recipes, thank you! The nutrition info is always per serving. This one may skew a little higher than what it truly is, because I drain off some of that pancetta grease, and unfortunately it’s not possible to account for that in the automatic calculation. Hope you enjoy it!