Cook the pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve ½ cup of the cooking water, drain, and return the pasta and peas to the pot.
Meanwhile, heat the oil in a large skillet over medium heat.
Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes.
Toss the pasta and peas with the shallots, ¼ cup of the cheese, and the reserved cooking water.
Fold in the parsley and mint. Sprinkle with the remaining ¼ cup of cheese and serve.