Cook the potatoes in a large pan of boiling water until tender so around 20 minutes.
Add the peas for the last couple of minutes then drain.
Whilst the potatoes are cooking fry the pancetta until crisp then remove from the heat and add the lemon juice, salt and pepper to the pan.
Add the peas and potatoes to the pan and stir through. Stir in the basil and mint.
Serve on a large platter.