Begin by peeling, slicing, and dicing the pear into bite-sized pieces. Mix with 2 tablespoons of lemon juice to prevent browning.

In a medium skillet, heat over medium heat. Add the diced pancetta and sauté for 6–8 minutes until crispy and golden.

In the same skillet, add 1 cup of thinly sliced shallots and sauté for about 1 minute until softened. Mix in 1 tablespoon of Dijon mustard.

Stir in the frozen peas and diced pears with their lemony juices. Cook for about 5 minutes until heated through.

Remove from heat and fold in half of the crispy pancetta, chopped parsley, and a pinch of black pepper. Garnish with remaining pancetta and lemon zest.