Hay and Straw
Blanch the peas (if fresh) in boiling salted water until al dente. Drain and set aside.
Sauté the onion and garlic in the butter for several minutes. Add the sausage, prosciutto, and peas, and cook several minutes. Season to taste with salt and pepper.
Cook the tagliarini in boiling salted water until al dente. Drain, and toss with the ham and pea mixture, stock, and olive oil, and serve with grated cheese.