Cook the pasta in a large saucepan of boiling water following packet directions until pasta is al dente. Drain, reserving 80ml (1/3 cup) of the cooking liquid. Return the pasta to the saucepan.
Heat oil in a non-stick frying pan over medium-high heat. Cook prosciutto, in 2 batches, for 1-2 minutes, turning, until crisp. Drain on paper towel, reserving the oil in the pan. Add shallot to the pan. Cook, stirring, for 2 minutes until soft. Stir in peas and cook for 5 minutes or until bright green and tender.
Reserve 1/2 cup pea mixture. Process remaining pea mixture, cream and 2 tbs of the cooking liquid in a food processor until almost smooth. Season. Add processed pea mixture, reserved pea mixture, rocket, chopped mint and remaining cooking liquid to pasta. Toss to combine.
Divide the pasta mixture among serving plates. Break prosciutto into shards. Sprinkle over pasta. Serve topped with cheese and small mint leaves.