This colorful pasta dish has been on restaurant menus as far back as I can remember. Patrons love the two-tone pasta, crispy peas, prosciutto bits, and creamy sauce. Your family and guests will ask for second helpings every time.
Sprinkle with chives or scallions, and serve.
There's still a little chill in the air when the first peas are ready for picking. This soup is perfect in the spring when young lettuces are around.