Thanksgiving Peas with Pear and Pancetta is a simple dish that brings together sweet, salty, and fresh flavors in a delightful way. The peas are bright and tender, the pear adds a natural sweetness, and the crispy pancetta gives each bite a nice salty crunch. It’s a perfect side dish that feels a little different from the usual holiday veggies.
I love making this dish because it’s easy to put together and feels special without a lot of fuss. The combination of soft pears with the smoky pancetta is something I didn’t expect to enjoy as much as I do, but it really works. I usually soak the peas just right to keep their pop and toss in fresh herbs if I have them around, which adds a little extra freshness.
This dish fits beautifully on a Thanksgiving table next to turkey or roast, and I always find it’s a favorite with guests who want something a little lighter and brighter. I like to serve it warm, straight from the pan, so you can still get that mix of flavors and textures that make it memorable. It’s one of those recipes that I keep coming back to year after year.
Key Ingredients & Substitutions
Peas: Fresh peas give the best flavor and texture, but frozen peas work great too. Just thaw them before cooking to avoid watering down the dish.
Pancetta: This adds a salty, crispy bite. If you can’t find pancetta, try bacon or prosciutto. For a vegetarian version, use smoked tofu or mushrooms.
Pear: The pear adds natural sweetness and softness. Bartlett pears are perfect, but any ripe pear you like will work.
Rosemary: I love the earthy aroma it brings. If you don’t have rosemary, thyme is a good substitute.
How Do I Cook Pears Without Them Turning Mushy?
Cooking pears just right means they stay soft but not mushy, keeping their shape in the dish.
- Dice the pear into small, even pieces to cook quickly and evenly.
- Add pears after the onions and garlic have softened; cook only 2-3 minutes.
- Watch closely and stir gently to avoid breaking them apart.
- Stopping cooking as soon as pears soften keeps texture fresh and pleasant.
Equipment You’ll Need
- Large skillet – perfect for cooking pancetta and peas together, giving even heat.
- Sharp knife – helps you dice pears and pancetta into small, even pieces.
- Cutting board – provides a safe, sturdy surface for chopping ingredients.
- Slotted spoon – useful to remove crispy pancetta while leaving fat in the pan.
- Wooden spoon or spatula – great for stirring gently without damaging pears.
Flavor Variations & Add-Ins
- Swap pancetta for crispy bacon for a smoky, familiar twist.
- Add chopped shallots instead of onion for a milder, sweeter flavor.
- Stir in fresh mint leaves at the end for a refreshing pop.
- Toss in toasted hazelnuts or walnuts for added crunch and nuttiness.
Thanksgiving Peas (with Pear and Pancetta)
Ingredients You’ll Need:
- 1 lb fresh or frozen green peas
- 4 oz pancetta, diced
- 1 medium pear, peeled, cored, and diced
- 1 small onion, finely chopped
- 1-2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh rosemary, chopped (plus extra sprigs for garnish)
- 1/4 cup vegetable or chicken stock (optional)
- Fresh lemon juice (optional, for brightness)
How Much Time Will You Need?
This recipe takes about 5 minutes for prep and about 15 minutes to cook, so you’ll be ready to serve in around 20 minutes. It’s a quick and easy side dish that’s perfect for busy holiday meals.
Step-by-Step Instructions:
1. Prepare the Peas and Pancetta:
If you’re using frozen peas, rinse them under cold water to thaw slightly. For fresh peas, shell and rinse them well. In a large skillet over medium heat, cook the diced pancetta until it’s crispy and the fat has rendered out, about 5–7 minutes. Use a slotted spoon to remove the pancetta and set it aside, keeping the fat in the pan.
2. Cook the Aromatics and Pear:
Add olive oil or butter to the pancetta fat if the pan seems dry. Then, sauté the finely chopped onion and minced garlic until they turn soft and translucent, about 3–4 minutes. Next, add the diced pear and cook it gently for 2–3 minutes, just until it starts to soften but is not mushy.
3. Combine Peas and Finish Cooking:
Add the peas and chopped rosemary into the pan and stir everything together. If the mixture looks dry, pour in the optional vegetable or chicken stock to help steam the peas. Cook for another 3–5 minutes until the peas are tender and bright green. Return the crispy pancetta to the pan and mix it in well. Season with salt and pepper—remember to be careful with salt since the pancetta is already salty.
4. Serve and Garnish:
Before serving, you can add a little fresh lemon juice to brighten the flavors if you like. Transfer the peas to a serving bowl and garnish with fresh rosemary sprigs. Serve warm as a tasty and colorful Thanksgiving side dish everyone will enjoy!
Can I Use Frozen Peas Instead of Fresh?
Yes, frozen peas work well! Just rinse them under cold water to thaw slightly before cooking to prevent extra moisture from watering down the dish.
What Can I Substitute for Pancetta?
If you don’t have pancetta, crispy bacon or prosciutto are great alternatives. For a vegetarian option, try smoked tofu or sautéed mushrooms to add smoky flavor.
Can I Make This Dish Ahead of Time?
Absolutely! Prepare the peas and pancetta mixture up to a day in advance and refrigerate in an airtight container. Reheat gently on the stove, adding a splash of stock or lemon juice to refresh the flavors.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, stirring occasionally for even warming.
