Bring a medium pot of well-salted water to the boil. Add the broad beans and cook for 6 minutes. 2 minutes before the beans are done, add the peas to the water too. Drain the broad beans and peas, rise them under cold water until only slightly warm. Place them back into the pot along with the olive oil, lemon zest and juice. Stir then season, to taste, with salt and mix in the mint.
In a small pan, toast the hazelnuts over a medium heat until the skins start to become flaky and the nuts are fragrant. Pour the nuts onto a cutting board and roughly chop them up.
In the same skillet, fry the pancetta over a medium heat until crisp. Remove from the pan leaving behind as much of the fat as possible. Stir the pancetta into the pot of beans too. Pour the contents of the pot out onto a platter and dot with spoonfuls of ricotta. Sprinkle over the hazelnuts and serve.