Thanksgiving Peas with Pear and Pancetta is a fresh and flavorful side dish that brings a bit of sweetness, saltiness, and a pop of green to your holiday table. Tender peas meet juicy pear slices and crispy pancetta, making each bite a lovely mix of textures and tastes. It’s a simple yet special combination that perfectly complements heavier Thanksgiving dishes.
I love making this dish because it feels like a little surprise on the plate — the sweet pear adds a bright contrast to the salty pancetta, and the peas keep everything light and colorful. It’s one of those recipes that’s easy to whip up but has that wow factor that guests always ask about. I try to make it a tradition every year because it’s a great way to mix something fresh with all the classic rich flavors.
My favorite way to serve Thanksgiving Peas is warm right out of the pan alongside roasted turkey and mashed potatoes. It’s also great served at room temperature if you want to prepare it ahead of time. Sometimes, I toss in a sprinkle of fresh herbs like thyme or parsley to brighten it up even more. It’s a little twist that really makes the dish feel homemade and special.
Key Ingredients & Substitutions
Peas: Fresh peas are ideal for their sweet and tender bite, but frozen peas work well too. Just blanch them quickly to keep their bright color and fresh flavor.
Pancetta: Pancetta adds salty crispiness. If you can’t find it, try bacon or smoked ham, though pancetta has a milder flavor.
Pear: Use a firm pear like Bosc or Anjou to hold its shape during cooking. If pears aren’t in season, a firm apple can be a tasty swap.
Rosemary: Fresh rosemary gives a lovely earthy note. Dry rosemary works too but use less, as it’s stronger.
How Do I Balance the Flavors of Sweet Pear and Salty Pancetta?
Balancing sweet pear with salty pancetta is the heart of this dish. Here’s how to get it just right:
- Cook pancetta first to render fat and crisp it up for texture and flavor.
- Sauté pears gently so they soften but don’t turn mushy—this keeps their sweetness fresh.
- Add peas last to warm through without losing their bright snap.
- Taste at the end and season lightly—pancetta adds salt, so be careful not to overdo it.
This step-by-step approach brings out the best in each ingredient, creating a dish that’s bright, fresh, and perfect for the holiday table.
Equipment You’ll Need
- Large skillet – perfect for cooking pancetta and sautéing pears and peas all in one pan.
- Cutting board and sharp knife – for dicing pancetta, pears, and chopping herbs easily.
- Colander – to quickly drain and cool the peas after blanching.
- Wooden spoon or spatula – for gently stirring ingredients without smashing pears or peas.
Flavor Variations & Add-Ins
- Swap pancetta for bacon for a smoky flavor that’s a bit stronger.
- Add toasted pecans or walnuts for crunch and a nutty twist.
- Try replacing pears with diced apples for a slightly tart sweetness.
- Include fresh thyme or sage instead of rosemary to change the herbal note.
How to Make Thanksgiving Peas (with Pear and Pancetta)?
Ingredients You’ll Need:
- 4 cups fresh or frozen green peas
- 4 ounces pancetta, diced
- 1 medium pear, peeled and diced (preferably Bosc or Anjou)
- 1 small onion or shallot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (optional)
- 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)
- Salt and freshly ground black pepper to taste
- Fresh parsley or rosemary sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes total. You’ll spend 5 minutes preparing ingredients and blanching peas, then about 15 minutes cooking everything together until the flavors are nicely combined and the pancetta is crisp.
Step-by-Step Instructions:
1. Prepare the Peas:
If you’re using frozen peas, quickly blanch them in boiling water for 1–2 minutes until tender and bright green, then drain them. For fresh peas, shell and blanch briefly before draining.
2. Cook the Pancetta:
Heat a large skillet over medium heat. Add the diced pancetta and cook until it’s crispy and golden, about 5–7 minutes. Use a slotted spoon to remove pancetta and set aside, leaving the fat in the pan.
3. Sauté Onion and Garlic:
If there’s not enough fat from pancetta, add the olive oil to the pan. Add the chopped onion or shallot and cook until soft and translucent, about 3–4 minutes. Then add the minced garlic and sauté for another 30 seconds until fragrant.
4. Cook the Pear and Combine:
Add the diced pear to the skillet and sauté for 2–3 minutes until just soft but still holding shape. Stir in the peas and rosemary, cooking for another 2–3 minutes to warm everything through and blend flavors.
5. Finish and Serve:
Return the crispy pancetta to the skillet and stir well to combine. Taste and season with salt and pepper as needed. Transfer to a serving bowl, garnish with fresh parsley or rosemary if you like, and serve warm.
Can I Use Frozen Peas Instead of Fresh?
Yes! Frozen peas work great. Just blanch them briefly in boiling water for 1-2 minutes to keep their bright color and fresh flavor before adding to the dish.
What Can I Substitute for Pancetta?
If you can’t find pancetta, bacon is a tasty substitute. It will add a smokier flavor but still bring that delicious crispy texture to the dish.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can make it a few hours in advance and reheat gently on the stove over low heat. Add a splash of olive oil if it seems dry when reheating.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to keep the peas tender and the pancetta crispy.
