Thanksgiving Peas with Pear and Pancetta is a fresh and flavorful side dish that balances the sweetness of ripe pears with the salty crunch of crispy pancetta. The tender peas add a pop of bright green that makes this dish look as good as it tastes. It’s a simple recipe that packs a lot of personality, giving your holiday table a lovely twist.
I love how the soft, juicy pears complement the smoky pancetta — it’s a combo that feels fancy without being fussy. When I make this, I like to cook the pancetta until it’s just crispy, so it adds a nice texture next to the soft peas and sweet fruit. Adding a little butter at the end brings everything together and gives it a warm, cozy finish.
This dish feels perfect for Thanksgiving because it’s light enough to balance heavier plates, but still special enough to hold its own. I usually serve it right alongside the turkey and stuffing, and it always gets compliments. If you’re looking for a way to surprise your guests with something fresh and unexpected, this is my go-to!
Key Ingredients & Substitutions
Peas: Fresh peas bring a sweet crunch, but frozen peas work just as well and save time. If you want extra texture, adding lima beans is a nice touch but optional.
Pancetta: Pancetta gives a salty, crispy bite. If you can’t find it, use bacon or prosciutto, but cook carefully to avoid burning as they differ in fat content.
Pear: Choose ripe but firm pears like Bartlett or Bosc. They add sweet juiciness without turning mushy when cooked. If pears aren’t available, try apples for a similar effect.
Rosemary: Fresh rosemary adds an earthy note that balances the sweet and salty flavors. If you don’t have fresh, dried rosemary can substitute—just use a smaller amount.
How Do I Keep Peas Bright Green and Tender?
Cooking peas just right makes all the difference. Here’s what I do:
- If frozen, thaw briefly in warm water, then drain well to avoid sogginess.
- Cook peas quickly in the skillet with butter and herbs for a few minutes—long enough to heat through but not too long to lose color or texture.
- Aim for a gentle sauté over medium heat. High heat can dull their color and make them mushy, while too low won’t cook them evenly.
- Adding butter at the end helps give a silky texture and keeps flavors balanced.
Equipment You’ll Need
- Large skillet – perfect for crisping pancetta and gently cooking peas and pears together.
- Slotted spoon – helps you remove pancetta while leaving the flavorful fat behind.
- Cutting board and sharp knife – essential for dicing pears and chopping onions cleanly.
- Measuring spoons – to get the right amount of butter and rosemary for balanced flavor.
Flavor Variations & Add-Ins
- Swap pancetta for crispy bacon if you prefer a smokier, more common flavor.
- Add fresh thyme instead of rosemary for a delicate herbal twist that pairs well with pears.
- Include diced apples with the pear for a slightly tart counterpoint and extra texture.
- Stir in toasted pecans or walnuts at the end for crunch and a nutty note.
Thanksgiving Peas (with Pear and Pancetta)
Ingredients You’ll Need:
For the Peas and Beans:
- 1 cup frozen or fresh green peas
- 1 cup frozen or fresh lima beans (optional, for texture contrast)
For the Flavor:
- 3-4 slices pancetta, chopped
- 1 medium ripe pear, peeled, cored, and diced
- 1 small yellow onion, finely chopped
- 2 tablespoons butter
- 1 teaspoon fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
The entire dish comes together quickly—about 10 minutes for preparation and 15 minutes for cooking. This gives you a total of around 25 minutes from start to finish, making it an easy and fast side for your Thanksgiving meal.
Step-by-Step Instructions:
1. Prep the Peas and Beans:
If you’re using frozen peas and lima beans, start by thawing them in a bowl of warm water for a few minutes, then drain very well so they don’t get soggy.
2. Cook the Pancetta:
Heat a large skillet over medium heat and cook the chopped pancetta pieces until they’re crispy and golden. Use a slotted spoon to remove the pancetta and set it on paper towels to drain the extra fat.
3. Sauté Onion and Pear:
Leave about 1 tablespoon of the pancetta fat in the skillet, then add the chopped onion. Sauté until soft and see-through, about 3-4 minutes. Add in the diced pear and cook gently for 2-3 minutes until it just begins to soften.
4. Combine and Cook the Vegetables:
Add the peas and lima beans to the skillet. Toss everything gently to combine. Stir in the butter and fresh rosemary, cooking for another 3-4 minutes. Keep stirring occasionally until the peas are warmed through and tender but still have their bright green color.
5. Finish and Season:
Mix the cooked pancetta back into the pan with the veggies. Season with salt and pepper to taste—but be careful with the salt since pancetta is salty already. Once everything is heated and well mixed, transfer to a serving dish and enjoy!
Can I Use Frozen Peas and Lima Beans?
Absolutely! Just thaw them briefly in warm water and drain well before cooking to keep the texture bright and fresh.
What Can I Substitute for Pancetta?
Bacon or prosciutto work well as alternatives. Just cook them until crispy and adjust the salt since these can be salty too.
Can I Prepare This Dish Ahead of Time?
Yes! You can cook the peas and pancetta mixture a day in advance. Reheat gently on the stove with a little butter to refresh the flavors.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat to keep the peas from getting mushy.
