Prepare the pear by peeling, slicing, and dicing it. Toss with fresh lemon juice to prevent browning.

Cook the pancetta in a large skillet over medium heat for 5-7 minutes until crispy. Remove and drain on paper towels.

Sauté chopped shallots in the pancetta fat for 1 minute until softened.

Stir in Dijon mustard, then add frozen peas and prepared pear. Cook for 5 minutes until peas are heated through.

Finish by mixing in half of the crispy pancetta and parsley. Serve topped with remaining pancetta and lemon zest.