Begin by peeling the pear and cutting it into small, even dice. Toss with lemon juice to prevent browning.

In a large skillet, heat over medium heat and add diced pancetta. Cook for 5-7 minutes until golden brown and crispy.

Using the same skillet, add diced shallots and sauté for 1-2 minutes until translucent. Stir in Dijon mustard.

Add frozen peas and diced pears to the skillet. Cook for about 5 minutes until heated through.

Stir in half of the crispy pancetta, parsley, and black pepper. Remove from heat, garnish with remaining pancetta and lemon zest.