Gently heat the oil and Betrolli Spread in a frying pan, add the onion and prosciutto and on a medium heat sweat until the onion has softened and the proscuitto is golden. Stir in the peas and basil, add the stock and 20g of grated parmesan. Cover with a lid and cook on a medium heat for about 3 – 4 minutes, until the peas are cooked through and the water has absorbed.
Meanwhile, cook the farfalle in slightly salted water. Drain, add to the sauce, adding a little of the pasta water if necessary, and mix well. Serve immediately with an extra sprinkling of parmesan if desired.