Sautéed peas with pancetta and onions

Easy green vegetable side dish for thanksgiving: sauteed peas with pancetta |

If you’re looking for an easy green vegetable side dish for your Thanksgiving dinner, look no further. Fresh Sautéed Peas with Pancetta and Onions are a simple and elegant addition to your Thanksgiving table. The pancetta can be substitute for bacon too, after all they’re both cured pork belly and add a perfectly salty touch! Serve this easy vegetable as the perfect addition to those thick, rich, creamy casseroles Thanksgiving Day is known for.

Sautéed Peas with Pancetta and Onions


  • 1 cup pancetta (or bacon), diced
  • 1 medium onion, coarsely chopped
  • Olive oil
  • 4 cups peas
  • Ground pepper
  • Salt


  1. Over medium heat, in a dry saucepan, toast the pancetta.
  2. Midway through toasting them, about 3 minutes, add the onions.
  3. When the pancetta are toasted, remove the excess fat from the saucepan.
  4. Add olive oil, wait until it warms up then add the peas.
  5. Cook the peas for about 10 – 12 minutes or until they are cooked through.
  6. Season with pepper and salt if still needed.

Sauteed Peas and Pancetta for Thanksgiving