Pappardelle with broad beans, peas and prosciutto

This is one of the simplest, freshest-tasting pasta dishes - one look and you just know it's going to taste good. I prefer not to serve cheese with it but don't let that stop you. A quality pecorino would be ideal.

Ingredients

200 g	Peas, podded (Main)
200 g	Broad beans, podded (Main)
1 tsp	Caster sugar
1 Tbsp	Olive oil
1 bunch	Parsley, (small bunch), chopped
16	Olives, green
250 g	Pappardelle pasta
100 g	Prosciutto (Main)

Dressing

3 Tbsp	Olive oil
1 Tbsp	Cider vinegar

Directions

1. Cook the peas and beans separately in boiling water until tender. Don't add salt to the beans until the end of cooking. Add the sugar to the peas.
2. Drain and skin the broad beans, then toss the beans and peas with the oil.
3. Chop the parsley leaves, then halve and stone the olives.
4. Make the dressing by whisking the oil and vinegar. Season with salt and pepper.
5. Bring a large saucepan of salted water to the boil. Cook the pasta, then drain and toss with the beans, peas, parsley, olives and dressing.
6. Tear the ham into rough pieces, fold through the warm pasta and serve immediately.