Melt the butter into a 10" skillet or saucier over medium heat. When it begins to bubble, add the pancetta and cook, stirring frequently, until the pancetta has rendered some of its fat and is beginning to lightly brown.
Add the sliced fennel to the skillet, and cook until just translucent, stirring often, about 5-6 minutes.
Add the sliced garlic and minced shallot to the skillet, stirring often, until they are just beginning to become translucent, about 3 more minutes.
Add the white wine and about a teaspoon of salt and ground pepper (to taste) to the sauce, stirring until the wine has reduced about half. (The fennel will absorb some of it.)
Add the fresh or frozen peas to the sauce, cooking for one minute. Stir the finely minced chives and dill into the sauce, reserving a tablespoon of each for garnish. Turn the heat to low while you cook the pasta.
Bring the pot of water back to a full boil. Cut the pasta sheets into 3" squares, drop them into the boiling water, and cook according to package directions. (Most fresh sliced garlic and minced shallot to the skillet, pasta only takes 90 seconds to cook.) Drain pasta and set aside.