Description
A vibrant and flavorful Thanksgiving side dish combining sweet peas and pear with savory pancetta, accented by shallots, lemon, and parsley for a fresh, balanced taste perfect for holiday meals.
Ingredients
Scale
Pancetta and Shallots
- ½ pound pancetta, cut into small dice
- 3 medium shallots, halved and thinly sliced (about 1 cup thinly sliced)
- 1 teaspoon Dijon mustard
Main Ingredients
- 16 ounces frozen peas
- 1 pear, peeled, sliced, and small diced
- 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 dice the pear into small pieces. Place the diced pear into a small bowl and stir with the lemon juice to prevent browning. Set aside to marinate.
- Cook the Pancetta: Heat a large skillet over medium heat. Add the diced pancetta and cook until golden brown and crisp, about 5 to 7 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate. Drain excess rendered fat from the skillet, leaving about 3 tablespoons to cook the shallots.
- Sauté Shallots: Add the thinly sliced shallots to the skillet and cook for about 1 minute until softened and fragrant. Stir in the Dijon mustard, blending it into the shallots and fat evenly.
- Add Peas and Pears: Add the frozen peas and the marinated diced pear along with the lemon juice to the skillet. Stir gently and cook for about 5 minutes until the peas are warmed through and tender, but still bright green.
- Combine and Season: Turn off the heat. Stir in half of the cooked pancetta, the chopped parsley, and freshly ground black pepper to taste. Mix well to combine all flavors.
- Serve: Transfer the peas mixture to a large serving bowl. Top with the remaining crispy pancetta and garnish with the lemon zest for a burst of citrus aroma and color.
Notes
- If available, purchase pre-diced pancetta to save preparation time. This recipe typically uses two 4-ounce packages.
- This recipe yields about 6 servings, making it an excellent side dish for Thanksgiving gatherings. Easily double the recipe with a larger skillet or pan to serve more guests.
- Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
- Reheat leftovers gently in a skillet with a drizzle of olive oil or use the microwave to warm through.
- Leftovers are versatile: enjoy them as a side, for lunch or dinner, or serve with fried, poached, or scrambled eggs for a savory breakfast option.
