Thanksgiving Peas
Thanksgiving Peas with Pear and Pancetta is a savory side dish perfect for Thanksgiving dinner.
Equipment
- All-Clad Saute Pan
Ingredients
- 0.5 pound pancetta cut into small dice
- 3 medium shallots halved and thinly sliced (about 1 cup thinly sliced)
- 1 teaspoon Dijon mustard
- 16 ounces frozen peas
- 1 pear
- 0.5 cup parsley roughly chopped
- freshly ground black pepper to taste
Instructions
- Prep the pear. Peel, slice, and small dice the pear. Place it in a small bowl and stir with the lemon juice. Set aside.
- Cook the pancetta. Heat a large skillet over medium heat. Add the pancetta and cook until golden brown. Using a slotted spoon, remove the pancetta to a paper towel-lined plate. Drain off some of the rendered fat, leaving about 3 tablespoons in the pan.
- Add the shallots. Add the sliced shallots and cook for about a minute, until softened, then stir in the mustard.
- Add the peas and pears. Add the peas and pears to the pan. Stir for about 5 minutes, until the peas are warmed through.
- Stir in pancetta and parsley. Turn off the heat, then stir in half the pancetta, the parsley, and black pepper.
- Serve. Transfer the peas to a large serving bowl, top with the remaining pancetta, and garnish with lemon zest.
Notes
If you can, buy a pre-diced pancetta package - it'll save you time! This recipe serves about 6 people, but you can easily double the recipe in a larger pan during the holidays. Store leftovers in the fridge for 4 to 5 days. You can warm it back up in the pan with a drizzle of olive oil or in the microwave. Enjoy leftovers as a side dish for lunch and dinner or for breakfast with a fried egg!
Nutrition
Serving: 1servingCalories: 252kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.05gCholesterol: 25mgSodium: 268mgPotassium: 389mgFiber: 6gSugar: 9gVitamin A: 1026IUVitamin C: 49mgCalcium: 40mgIron: 2mg
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