Made a few modifications. Subbed chopped bacon for speck. Subbed dill and thyme for mint because that's what I had. Added chopped asparagus. And omitted butter since the sauce seemed plenty creamy without. I also added pea shoots at the end because I had some and that was so good! One pot meal!
Okay, first with the caveats: I am single, so I halved this. As I was shopping on Easter, both stores I went to were out of mint, so I subbed thyme. For the several pots I used and therefore had to clean, I don't think this was substantially any better than my usual pork/peas/parmiagiano recipes I usually cook. In fact, I felt it was less tasty than my usual thrown-together pork-and-pea pastas. That would be fine, save for the fact that it took up so many dishes, so I won't be making it again. :( *I am generally one who only comments on recipes that I like . . . but the extra pots make this so not worth it!!
This is my go-to order in Italian restaurants, so was nice to be able to recreate at home. I've tried several versions of this dish and this one is the closest to the restaurant version. Maybe better - our local place leans a little too much butter. Yes there is such a thing. I doubled the amount of cream partly because I knew I wouldn't use the rest of the cream anyway and partly because there never seems to be enough sauce. That worked fine. Then - spec? I had to google it and is sure isn't in any of my local groceries. I'm sure could find it in town (Philly - lots of great Italian specialty stores) but not out here in the burbs. Seriously - in the magazine article there's a whole paragraph about the pasta cut (which I couldn't find either but that's an easy sub) and not one word about the ham! I subbed pancetta because that's what google suggested, but I think I would just use prosciutto next time.
Good grief, this was fantastic! It tastes like spring. I added chopped asparagus to the dish for more veg and substituted lox for the speck. (We don't eat pork.) Served it with a big, green salad and white wine. Next time I will look for the recommended wine and probably omit the salmon from the dish, but serve it with a salmon fillet. Don't skip the lemon or the mint!!