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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