6 oz Fusilli (or any other favorite pasta)
4 oz peas (fresh, frozen or canned)
2 oz cooked ham (Italian is better) roughly chopped
1 oz leeks, thinly sliced (only the white part)
2 tbsp olive oil
salt and pepper
Put a pot with water to a boil.
Meanwhile, put oil in a big skillet, warm it and add leeks, cook them for a couple minutes over medium heat until they become tender. Add peas, salt and pepper (if you like it) and cook for 5 minutes with 3-4 tbsp of vegetable stock (or salted water).
Now you can add the ham and cook it for just a couple minutes to avoid that it becomes too dry and salty.
As soon as the water boils, add salt and pasta; cook it for 7-8 minutes, drain it and toss it in the skillet with the sauce, stir and sautee it for a couple of minutes, just the time to better absorb the flavor.
Serve immediately sprinkled with a grated parmesan.
If you like a creamier sauce, you can blend half of the pease (before adding the ham) or you can add 3-4 tbsp of ricotta melted in a little milk.
You could use Parma Prosciutto but remember that it doesn't like to be cooked because it tend to become dry and salty pretty quickly.