First I cooked strips of prosciutto (well Jamon Serrano -- that's what we had) in a bit of olive oil until crisp and set them aside. Next I added in a bit more oil and 2 TB of butter and sautéed 1 finely chopped red onion with salt and pepper until tender. I added in shelled fresh peas, roughly chopped butter lettuce, white wine and chicken broth and allowed the mixture to cook for about 5 minute until the lettuce was wilted and the peas were bright green and tender.
I added the vegetables to the cooked, drained pasta (back in the cooking pot) and mixed in a large handful of parmesan cheese, a knob of butter, a splash of the pasta cooking water, and half of the crisped prosciutto. I gave everything a good stir until the pasta was coated with a smooth creamy sauce and served James' dinner garnished with the remaining prosciutto.
James had seconds. I'm holding onto this recipe -- a perfect spring garden dish.