Bring a large saucepan of salted water to the boil and cook pasta according to packet instructions, adding peas and sugar snaps in the last 2 minutes. Drain, reserving ½ cup of the cooking water. Return pasta and vegetables to the pan and toss with a little oil.

Heat oil in a large non-stick frying pan over medium heat. Add garlic and three-quarters of the spring onion and cook for 2 minutes or until fragrant. Add wine, increase heat to high and boil for 3-4 minutes until reduced by half. Stir in the mascarpone and return to a simmer. Season well. Add cooked pasta, vegetables, cooking water and mint and cook for 1 minute to warm through and allow liquids to emulsify.

Serve topped with remaining spring onion, D'Orsogna Prosciutto, mint leaves and parmesan. Drizzle with extra olive oil and top with a dollop of extra mascarpone.