Heat a large skillet or saute pan over medium-high heat. Add the olive oil and butter and melt. Add the sugar snap peas, salt, and pepper, and cook for 3 to 5 minutes, stirring occasionally, until sugar snaps are crisp-tender. 

Stir in 13 ounces of the thawed green peas and cook while stirring for 3 minutes more. Transfer to a bowl and set aside.

Add bacon to skillet and cook over medium heat until crispy. Remove bacon to a paper towel-lined plate. Once bacon has cooled, chop into small bits.

Discard all but 2 tablespoons of the bacon grease (and if there's not enough bacon grease in the skillet, add enough butter so that the total drippings in the pan equal 2 tablespoons). 

Add flour to the drippings and whisk continuously for 2-3 minutes until flour is bubbling. You've just made a roux!

Mash 1/2 cup of the peas and add them to the roux.

Slowly and gradually stir in the chicken broth, whisking until smooth. Add the heavy cream and nutmeg. Whisk continuously until the sauce is reduced by 1/3, about 5 minutes.

Add peas back to the sauce. Cook, stirring, until heated through, about 2 to 3 minutes. Stir in the fresh lemon juice and season with additional salt and freshly ground black pepper, to taste. 

Transfer peas in cream sauce to a serving bowl or platter, and top with crumbled bacon and fresh chopped herbs.