Thanksgiving Peas
This Thanksgiving Peas dish combines sweet peas, pancetta, and delicious aromatics for a festive side that's perfect for your holiday meal.
Equipment
- large skillet
Ingredients
- ½ 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
- 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 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
Store leftovers in the fridge for 4 to 5 days. Reheat in a pan with olive oil or in the microwave. Great as a side dish or with eggs for breakfast.
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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