Ingredients
Scale
- ½ pound pancetta (cut into small dice)
- 3 medium shallots (halved and thinly sliced (about 1 cup thinly sliced))
- 1 teaspoon Dijon mustard
- 16 ounces frozen peas
- 1 pear
- 1 lemon (zested and juiced (about 3 tablespoons juice and 1 teaspoon zest))
- ½ cup roughly chopped parsley
- freshly ground black pepper (to taste)
Instructions
- Prep the pear. Peel, slice, and small dice the pear. Place it in a small bowl and stir with the lemon juice. Set aside.
- Cook the pancetta. Heat a large skillet over medium heat. Add the pancetta and cook until golden brown. Using a slotted spoon, remove the pancetta to a paper towel-lined plate. Drain off some of the rendered fat, leaving about 3 tablespoons in the pan.
- Add the shallots. Add the sliced shallots and cook for about a minute, until softened, then stir in the mustard.
- Add the peas and pears. Add the peas and pears to the pan. Stir for about 5 minutes, until the peas are warmed through.
- Stir in pancetta and parsley. Turn off the heat, then stir in half the pancetta, the parsley, and black pepper.
- Serve. Transfer the peas to a large serving bowl, top with the remaining pancetta, and garnish with lemon zest.