Wagon Wheel Pasta with Pancetta and Peas

Ingredients

• 1 pound wagon wheel-shaped pasta (rotelle)
• 1 tablespoon olive oil, plus 1/4 cup
• 8 ounces pancetta, finely diced
• 1 large or 2 small shallots, chopped
• 1/2 cup low-sodium chicken broth
• 1 1/2 cups (5 ounces) sugar snap peas, cut into 1-inch pieces
• 1 1/2 cups (9 ounces) shelled edamame peas
• 1 cup frozen petite peas, thawed
• 1 cup finely grated Parmesan
• 1 teaspoon kosher salt
• 1/4 cup chopped fresh mint leaves

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