Fill the kettle with water and put on to boil. Heat a small frying, add the pancetta and cook over a medium heat for 4-5mins, stirring occasionally until the pancetta is really crisp and golden. Drain off excess fat on a kitchen roll and set aside.
Whilst the pancetta cooks, place the frozen peas in a large saucepan, add boiling water from the kettle to cover and return to the boil, add the sugar snaps and boil for 3 minutes.
Drain in a colander then return them to the saucepan, add the pancetta, butter, mint and sugar and toss well to mix. Serve straight away.
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