Farfalline con Piselli

Theoretically, this is not a difficult dish to make. Stand next to a field of fresh peas with a frying pan in your hand in which is simmering gently a generous handful of pale pink prosciutto and perhaps a few finely chopped green spring onions. Wait until the peas are barely ripe-still tiny and bright green in their pods. At that precise moment start shelling them straight into the pan, toss the