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.
Vanessa is Creative Director of the Italian Spoon website and Author of The Italian entertaining cookbook, a collection of home-style Italian recipes and tips for entertaining in true Italian-style. In addition to cooking and taking photographs, Vanessa writes the recipes and blogs to bring the love of Italian cooking to life! The collection of recipes and blogs on the website have been inspired by travels to Italy and desire to share what she has learnt from the great ‘Mamma’s and ‘Nonna’s in her life!
Vanessa is an entrepreneur and wife to husband Simone and the mother of two beautiful kids Dante and Mia. Even so she was born and lives in Melbourne Australia, Vanessa has a deep connection to Italy. Perhaps it is the food, or maybe it is because it is the place where Vanessa met the love of her life, Simone to whom she has been happily married for so many years.