Farfalle with Proscuitto, Mint and Peas

Heat half the butter in a heavy based saucepan. Add the onions and cook until soft and beginning to colour.

Chop half the mint and add to the pan with the peas, cover with enough boiling water to just cover the peas. Lay 4 of the prosciutto slices on top of the peas and leave to simmer for 10 minutes.

When the peas are left to simmer start to cook the pasta until al dente.

Use a food processor to pulse chop half the peas with the prosciutto. Return to the pan with the rest of the peas and stir in the cream. Bring it to the boil and test for seasoning.

Drain the pasta retaining 3 tbsps of the cooking water - add to the sauce and mix with the pasta.

Serve with the remaining prosciutto torn over the top and sprinkled with grated parmesan.