In a deep, non-stick frying pan, heat
a splash of olive oil and cook the garlic and
prosciutto until golden. Crush the saffron
in a small bowl and add 1 tbsp boiling water.
Allow to sit for 1 minute and then add to the
pan. Pour in the wine and season well.
Reduce by half and then add the
mascarpone, lemon and peas and heat
through. Cook the pasta following the pack
instructions. Drain well and add to the pan
with the sauce. Serve with basil or parsley