Pasta with Prosciutto, Snap Peas, Mint and Cream

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Lovely recipe. Improved it by adding lemon zest!

Great, classic Italian flavors of a typical spring pasta! Very good!

Loved this recipe! Easy to prepare and so full of flavor!

I'm thinking about using basil instead of mint. I just so dislike mint!

Before anything, this is a fantastic recipe. I just made this dish for lunch over the weekend. Such an easy dish so rich in flavors!

Nothing beats fresh garlic! My only comment would be that I recommend to chop the garlic, rather than "mince" it ("mince" is finer, "chop" is bigger).
Garlic has the tendency to turn brown and bitter very quickly. (That's because of its unusually low water content. And because you usually mince or thinly slice the cloves, those tiny bits are even more vulnerable to direct, dry heat.) So chop the garlic and watch it not to burn!

While I feel the fresh mint is a must in this dish, I feel the cream makes this dish
a very unhealthy one. One of the reasons to avoid using cream is the high levels of cholesterol it contains, making this dish very high in calories.
For that reason I substituted the cream for One can of Coconut milk (Chaokoh brand is the best I think). If you never cooked with Coconut milk before, it is rich and thick and more like cream than milk, and does not at all leaves an over powering coconut flavor. While coconut milk has high saturated fat levels, the unique fatty acids (medium-chain triglycerides) in coconut milk may aid weight loss, improve immune function, reduce heart disease risk and improve skin health. Coconut milk is highly nutritious when ingested, it is vegan and it is lactose free so it can be used as a milk substitute by those with lactose intolerance. It is a better healthier choice than cream which had wonderful result in this recipe. (Another vegan alternative to cream for all your soups, sauces, and sides is ChefSteps' Genius Roasted Onion Cream recipe on the Genius section on this site).

In my fridge I already had Pecorino Romano cheese, which is most often used on pasta dishes, so I decided to use it for this recipe. It has a distinctive aromatic, pleasantly sharp flavour which made a very flavoured sauces. One thing to mention is that Pecorino Romano has a very salty flavour so I didn't put 1/2
cup but rather added a bit at a time making sure to taste until it was perfect.
And perfect it was.

This is a fantastic recipe. I used pancetta and halved the cream. To make up for the missing half pint of cream, I added a ladleful of the pasta water. The mint and the snap peas cut beautifully through the richness of the sauce. A keeper

PS. As a non mint lover (I don't drink the tea or eat the chocolate or the ice cream...) I found the mint to be perfect in this dish.

Made this tonight and it was beautiful and tasty! I used some local snap peas, mint and prosciutto. I made one big change and cut the cream to 1 cup (unintentionally! I swear. I read the recipe as 1 cup instead of 1 pint) but the pasta was still sufficiently creamy (disclaimer, I had just a touch less pasta than called for - because I was running out - about 280g instead of 340g (or 3/4 lbs). Looking forward to leftovers tomorrow.

Excellent. Timing of the sauce at the end was spot on. I used bacon as opposed to pancetta. I recommend the garlic to be sliced to prevent burning and turning bitter.

Made this last night and it was divine! Thought that the mint worked very well - an added brightness to the springtime flavors! Regards, nt

This was delicious. I particularly enjoyed the crunch of the snap peas in the cream sauce.

Love the idea of adding boastful flavors. However, this dish tasted bland despite the well-intended flavors of garlic, pancetta and shallots.