• 100g/3½oz unsalted butter
• 200g/7oz large spring onions, trimmed and sliced
• 2 tablespoons chopped fresh mint leaves
• 500g/1lb 2oz peas (weight after shelling)
• 8 slices of prosciutto, 4 torn into pieces, the rest kept whole
• 150ml/5fl oz double cream
• Salt and freshly ground black pepper
• 350g/12oz farfalle
• 50g/2oz Parmesan cheese, grated
• Extra virgin olive oil

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 3 tablespoons of the pasta water, and add the pasta to the sauce, adding the reserved water if it’s too thick. Serve with the torn prosciutto scattered over each plate, drizzle with olive oil and sprinkle with Parmesan.