2 kg (4.1/2 lb) young fresh peas in their pods or 150 g (5 oz) frozen petits pois
50 g (2 oz) unsalted butter
1 medium red onion or sweet white onion, peeled and chopped
1 bunch fresh mint, stalks removed, roughly chopped
10 slices prosciutto di Parma
150 ml (5 fl oz) double cream
Maldon salt and freshly ground black pepper
500 g (18 oz) farfalle
100 g (4 oz) Parmesan, freshly grated
For six
Using a thick-bottomed saucepan, gently heat the butter. Add the onion and fry gently until soft and beginning to colour. Add the peas and one-third of the mint and stir to combine. Pour over enough water to just cover the peas, then carefully place 4 slices of prosciutto on the top. Simmer very gently for 5–10 minutes, or until the peas are soft, adding more water if the level goes below that of the peas.
Put half the sauce into a blender, including the prosciutto. Add half of the remaining mint and pulse-chop to a rough texture. Return to the pan and stir to combine the two different textured sauces. Add the cream, the remaining mint, salt and pepper and bring to the boil. Remove from the heat and add the remaining peas.
Cook the farfalle in a generous amount of boiling salted water, drain and add to the sauce.
Tear the remaining prosciutto into smaller pieces and add to the pasta mixture. Serve with the Parmesan.