Place the carrots into a small saucepan with boiling water to cook for 5 minutes.
Meanwhile combine the butter and olive oil in a small saucepan over medium heat. Cook the onion until soft. Add pancetta and cook, stirring, for 2-3 minutes, until brown. Add the peas, mint and a splash of water to the saucepan.
Drain the carrots and transfer to the saucepan with peas. Season to taste and simmer for a further 10 mins or until peas and carrots are tender.
500g frozen peas|60g butter|2 tablespoons (40ml) extra virgin olive oil|½ onion, finely chopped|1 carrot, chopped into very small cubes|100g pancetta, diced small|4 mint leaves, finely chopped|Sea salt, freshly ground black pepper