Heat half the butter in a thick-bottomed pan, then add the spring onions and cook gently until soft. Add half the mint, together with the peas. Pour over enough water to just cover the peas and place the whole prosciutto slices in a layer on top. Simmer gently for 10 minutes, topping up if the water level drops below the peas.
Put half the peas and prosciutto into a food processor with the remaining mint and pulse-chop to a rough texture. Return the mixture to the pan and stir gently, then add the cream, bring to the boil and season with salt and pepper if necessary.
Cook the pasta in salted boiling water until al dente. Drain, retaining about
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