Cook the broad beans in a large pan of salted boiling water for 5 minutes. Drain and cool. Remove the tough outer shell of the broad beans and set aside.
In a large frying pan, heat 1 tablespoon of the olive oil and add the pancetta and shallots. Cook for 5 minutes or until the pancetta is golden brown.
Add the broad beans and mint and cook for 2 minutes until heated through. Stir in the mint, squeeze over the lemon, and drizzle with the remaining olive oil. Season with salt and black pepper and serve immediately.
Add to new potatoes for a lovely summer salad.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.