Peel the pear, slice into quarters and dice into small cubes. Squeeze fresh lemon juice over the pear and stir gently. Set aside.

In a large skillet over medium heat, add diced pancetta and cook for about 5-7 minutes until crispy and golden. Transfer to a paper towel-lined plate, leaving 3 tablespoons of fat in the skillet.

In the same skillet, add sliced shallots to the pancetta fat and sauté for about 1 minute until fragrant. Stir in Dijon mustard to coat the shallots.

Stir in frozen peas and diced pear into the skillet. Cook for about 5 minutes until peas are heated through and pears are slightly tender.

Turn off the heat and mix in half of the crispy pancetta and chopped parsley. Transfer to a serving bowl, topping with remaining pancetta and lemon zest.