Farfalle with Prosciutto, Peas, and Tomatoes

In a small saucepan of boiling salted water, cook the fresh peas just until tender, about 7 minutes. Drain.

Bring a large pot of salted water to a boil. Meanwhile, in a serving bowl, combine the prosciutto, peas, pea shoots, tomatoes and 6 tablespoons of Parmesan cheese. Combine the butter, garlic, lemon juice, pepper, and thyme and beat until blended.

Cook the farfalle in the boiling water until al dente, about 15 minutes. Drain well, reserving 1/4 cup of the cooking water. Add the pasta to the prosciutto and peas and dot with the garlic butter. Toss well, adding enough of the reserved pasta cooking water to melt the cheese. Sprinkle the chives on top and season with salt and white pepper. Serve at once. Pass extra cheese separately.