Thanksgiving Peas with Pear and Pancetta is a delightful side dish that combines sweet, salty, and fresh flavors in every bite. Tender peas mixed with juicy, slightly crisp pears and crispy pancetta create a wonderful texture and taste that feels just right for any holiday table.
I love making this dish because it’s a fresh twist on traditional sides, perfect when you want something light but still packed with flavor. The pancetta adds a nice salty crunch, while the pear brings a subtle sweetness that brightens up the whole dish. I usually toss everything together last minute so the peas stay bright and the pancetta keeps its crisp.
This is one of those recipes that people keep asking for again and again during Thanksgiving. I like to serve it alongside turkey and mashed potatoes because it adds a fresh pop of color and flavor that balances richer dishes. It’s simple but feels special, making the holiday meal even cozier and more memorable.
Key Ingredients & Substitutions
Peas: Fresh peas give the best texture and bright color, but frozen peas work well, too. Just don’t overcook them so they keep their snap and vibrancy.
Pear: Use a ripe but firm pear like Bartlett or Bosc. It adds a gentle sweetness and soft texture. If you can’t find pears, try apple slices for a similar effect.
Pancetta: This brings a salty, crispy bite and rich flavor. If you can’t find pancetta, bacon is a good stand-in. For a vegetarian option, omit it and add toasted nuts for crunch.
Rosemary: Fresh rosemary adds an earthy aroma that pairs well here. If you don’t have fresh, a pinch of dried rosemary will do—just add less as it’s more potent.
How Do I Perfectly Cook the Peas and Pancetta for the Best Texture?
Getting the peas and pancetta just right is key for this dish’s appeal. Here’s my method:
- Peas: Blanch fresh or frozen peas in boiling salted water for 1-2 minutes until bright green. Then immediately plunge into ice water to stop cooking and keep their snap and color.
- Pancetta: Cook pancetta on medium heat until crisp, about 5-7 minutes. Remove and drain on paper towels to keep it crunchy. Leaving a bit of pancetta fat in the pan adds extra flavor when cooking the shallots and pears.
These steps keep the peas fresh-tasting and the pancetta perfectly crispy, creating a great contrast in every bite.
Equipment You’ll Need
- Medium pot – for blanching the peas quickly and evenly.
- Large skillet – great for crisping pancetta and sautéing pears and shallots all in one pan.
- Slotted spoon – helps you lift the pancetta out while leaving the fat behind for cooking.
- Knife and cutting board – to slice pears and chop rosemary and shallots precisely.
- Mixing spoon or spatula – perfect for gently tossing the peas, pears, and pancetta together.
Flavor Variations & Add-Ins
- Swap pancetta with bacon for a smokier, familiar flavor that’s easy to find.
- Add toasted walnuts or pecans for an earthy crunch that pairs nicely with pear.
- Use green beans or asparagus instead of peas for a different fresh veggie twist.
- Mix in a handful of fresh thyme or sage for a herby note if you want to change up the rosemary.
Thanksgiving Peas (with Pear and Pancetta)
Ingredients You’ll Need:
Main Ingredients:
- 4 cups fresh or frozen green peas
- 1 ripe pear, cored and thinly sliced
- 6 ounces pancetta, sliced into thin strips
For Cooking and Flavor:
- 2 tablespoons olive oil or butter
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves, chopped (reserve some sprigs for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon lemon juice or apple cider vinegar for brightness
How Much Time Will You Need?
This recipe takes about 10-15 minutes total—just a few minutes to prep and blanch the peas, about 10 minutes to cook the pancetta and sauté the shallots, pears, and peas. It’s quick and easy, perfect for a fresh side dish made last minute!
Step-by-Step Instructions:
1. Blanch the Peas:
Bring a medium pot of salted water to a boil. Add the peas and cook for 1-2 minutes until they’re bright green and tender crisp. Drain them and rinse under cold water to stop the cooking. Set aside.
2. Cook the Pancetta:
Heat a large skillet over medium heat. Add the pancetta strips and cook until crispy, about 5-7 minutes. Remove the pancetta with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of pancetta fat in the pan for flavor.
3. Sauté Shallots, Garlic, and Pears:
To the reserved pancetta fat, add olive oil or butter. Sauté the chopped shallot and minced garlic until fragrant and soft, about 2 minutes. Add the sliced pear and cook for 2-3 minutes until tender but still holding shape.
4. Combine and Season:
Add the blanched peas and chopped rosemary to the skillet. Gently toss to combine and warm through. Season with salt and freshly ground black pepper to taste. If you like, stir in a splash of lemon juice or apple cider vinegar to brighten the flavors.
5. Serve:
Transfer the mixture to a serving dish. Sprinkle the crispy pancetta on top and garnish with fresh rosemary sprigs. Serve warm and enjoy a fresh, tasty side dish perfect for Thanksgiving or any special meal!
Can I Use Frozen Peas Instead of Fresh?
Absolutely! Frozen peas work well and save time. Just blanch them briefly as directed to keep their bright color and fresh taste.
What Can I Substitute for Pancetta?
If pancetta isn’t available, bacon makes a great substitute and adds smoky flavor. For a vegetarian option, skip the pancetta and add toasted nuts for crunch.
How Can I Make This Dish Ahead of Time?
You can prepare the peas, pears, and pancetta separately and store them in the fridge for up to 24 hours. Reheat gently on the stove and toss together just before serving to keep textures fresh.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to avoid overcooking the peas and pears.