Pasta with Ham, Peas and Wild Herbs

Make the pasta: Work the flour with the eggs to form a dough. Halve the dough, add the spinach to one half and work it in. Roll out each half into a thin sheet.

Cut each sheet into rectangles 1 1/2 x 3/4 in using a fluted pastry wheel. Pinch the middle of each rectangle to form a butterfly shape.

Make the sauce: In a large skillet, brown the prosciutto in half the butter. Add the peas and herbs and cook until tender.

Meanwhile, cook the pasta in plenty of boiling salted water; drain. Turn the pasta into the skillet and toss with the sauce and the remaining butter. Sprinkle with the grated Parmesan and serve.