Prepare the vegetable broth that will be used to cook the peas. Pour a drizzle of extra virgin olive oil into a saucepan, chop the spring onion and fry it. Then add the peas and mix with the onion for a few minutes. Stir in the vegetable broth and let it cook until the peas have softened. Flavour with chopped fresh mint.
Once ready, blend, season with salt and pepper. Serve the creamy soup by adding the sweet pancetta Fiammiferi tossed in a pan, some flakes of pecorino cheese , 2 tablespoons of cream and a few mint leaves.