I love the sweetness of the peas combined with the saltiness of the prosciutto in this light and flavorful pasta. Be sure to reserve a few tablespoons of pasta water before draining the pasta. It helps emulsify the Parmesan cheese and fat rendered from the prosciutto into an almost alfredo sauce without the extra calories of cream. I recommend trying an Italian sparkler from Le Marche, Centanni Passerina Charmat, with this lovely pasta dish.