This is a wonderful salad for summer potlucks & BBQs. Fresh spring peas are best but when fresh are not available, use thawed, frozen petite peas. The four P's (Prosciutto, Peas, Parmesan & Pasta) make a great flavor combination. Dish doubles as a light summer meal.
Prosciutto is usually thinly sliced – cut into thin strips; or consider having prosciutto thickly sliced and then dice (I liked it diced); set aside. Rinse peas (thaw if frozen) and set aside.
Cook pasta according to package directions to al dente stage; drain and rinse. Place in mixing bowl, add cream or half & half and gently toss; salt and pepper to taste, set aside.
Over medium heat, sauté chopped onion and garlic in the butter until tender and beginning to caramelize. Add diced prosciutto and cook 1-2 minutes longer. Remove from heat, add to pasta; add peas and gently toss. Salt and pepper to taste; place in serving bowl, add shaves of Parmesan cheese and garnish with fresh snipped parsley. Serve immediately.