Go Back

Thanksgiving Peas with Pear & Pancetta

A vibrant, quick side dish where sweet peas meet crispy pancetta and caramelized pear, finished with lemon and thyme.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American, Thanksgiving
Calories: 180

Ingredients
  

Main Ingredients
  • 4 oz pancetta diced
  • 1 tbsp unsalted butter
  • 1 large Bosc or Anjou pear firm-ripe, peeled, cored, and diced
  • 1 small shallot finely minced
  • 2 tsp fresh thyme leaves plus extra for garnish
  • 16 oz frozen petite peas do not thaw
  • 0.25 cup low-sodium chicken broth
  • 0.5 lemon zest and juice
  • salt and black pepper to taste

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Chef’s knife
  • Measuring Cups/Spoons

Method
 

  1. Crisp the pancetta in a large skillet over medium heat until golden, 5-7 mins. Transfer to paper towels, reserve 1 tbsp fat.
  2. Add butter to skillet. Sauté diced pear and shallot in fat until softened and lightly golden, 4-5 mins. Add thyme; cook 30 secs.
  3. Add frozen peas and broth to skillet. Increase heat to medium-high. Cook, stirring, for 3-4 mins until peas are hot and vibrant.
  4. Remove from heat. Stir in reserved pancetta, lemon zest, and a squeeze of lemon juice. Season with salt and pepper to taste.
  5. Garnish with extra thyme and serve immediately.

Notes

For a make-ahead option, complete steps 1 & 2 up to 4 hours ahead. Reheat pear mixture before adding peas. Use a firm pear to prevent mushiness.