1. 1. Start the Pasta and Prepare Savory Bites: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. While the pasta cooks, preheat your oven to 375 F (190 C). Unroll the crescent dough onto a clean surface. Separate into the individual triangles. On the wider end of each triangle, place a small amount of diced ham and shredded cheddar cheese. Roll them up from the wide end to the point.

2. 2. Bake the Savory Bites: Place the rolled crescent bites on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes, or until golden brown and puffed. Keep an eye on them to prevent over-browning.

3. 3. Saute Aromatics: While the pasta and savory bites are cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced shallot and cook for 2-3 minutes until softened and translucent.

4. 4. Add Garlic and Peas: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add the fresh or thawed peas to the skillet and cook for 2-3 minutes, just until they are heated through and vibrant green.

5. 5. Combine Pasta and Sauce: Before draining the pasta, reserve about 1/2 cup of the starchy pasta water. Drain the cooked pasta and add it directly to the skillet with the peas and aromatics.

6. 6. Finish the Dish: Add the chopped fresh mint, grated Parmesan cheese, and 1/4 cup of the reserved pasta water to the skillet. Toss everything together until the pasta is well coated and the sauce is creamy. If the sauce seems too dry, add a little more pasta water, one tablespoon at a time, until it reaches your desired consistency. Season with salt and freshly ground black pepper to taste.

7. 7. Serve and Enjoy: Divide the pasta among serving bowls and top each portion with a few of the warm savory crescent bites. Garnish with additional grated Parmesan cheese and a sprig of fresh mint, if desired.