Begin by rinsing and peeling the pear. Slice it into thin segments, then dice each segment into small pieces. Toss the diced pear with a squeeze of fresh lemon juice.

Heat a large skillet over medium heat for about 2 minutes. Add the diced pancetta and cook for 5 to 7 minutes until golden and crispy. Drain excess fat, leaving about 3 tablespoons in the pan.

In the same skillet, add chopped shallots to the remaining pancetta fat and cook for about 1 minute until softened. Stir in Dijon mustard to blend.

Add the frozen peas and diced pears into the skillet, stir well and cook for about 5 minutes until heated through and bright green.

Turn off the heat and fold in half of the crispy pancetta, parsley, and black pepper. Transfer to a serving bowl and top with remaining pancetta and lemon zest.