Meanwhile in a large skillet, gently sauté onion with half the olive oil for a few minutes until translucent. Add wine, reduce to half then add peas and broth.
Bring to simmer and season with salt and freshly grated black pepper.
Cook pasta according to package directions. Drain and toss with peas mixture for a minute over high heat.
Stir in mint and garnish with pancetta and cheese before serving.
