Heat the olive oil in a medium sized saucepan.
Add the pancetta and fry for 2 minutes, until just turning golden. Add the shallots and fry for a further 2 minutes.
Add the wine, turn up the heat and leave to bubble away for 3 minutes to reduce slightly. Add the stock and peas, then bring to the boil and simmer for a further 3 minutes.
Set aside until ready to serve. Just before serving, place the pan over the heat and bring to the boil, add the halved heads of lettuce and simmer for 1-2 minutes or until the lettuce has just wilted.
Season to taste, sprinkle with mint and serve immediately.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.