Wagon Wheel Pasta with Pancetta and Peas

• 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

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain and reserve 1 cup of the pasta water.
4. In a large skillet, heat 1 tablespoon oil over medium-high heat.
5. Add the pancetta and cook, stirring frequently, until golden and crisp, 6 to 8 minutes.
6. Using a slotted spoon, remove the pancetta and drain on a paper towel-lined plate.
7. Add the shallots to the pan and cook until soft, 2 to 3 minutes.
8. Add the broth and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon.
9. Stir in the snap peas and simmer until tender, about 2 minutes.
10. Add the pasta, cooked pancetta, edamame peas, petite peas, Parmesan, the remaining 1/4 cup olive oil, salt, and mint leaves.
11. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time, to loosen the sauce.
12. Transfer to a large bowl and serve.

pasta, olive oil, pancetta, shallots, chicken broth, sugar snap peas, edamame peas, frozen petite peas, parmesan, kosher salt, mint leaves

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/wagon-wheel-pasta-with-pancetta-and-peas-recipe.html (may not work)