- Cook pasta according to package instructions until al dente, but cooked through. Drain in a colander, reserving about 1/2 cup liquid.
- Heat olive oil in a large sauté pan over medium heat. Add prosciutto and sauté until crisp and slightly brown. Drain off fat. Reduce heat to low.
- Add Basil Alfredo sauce to the pan. Add peas. When sauce starts to bubble add pasta and toss to coat. If too thick slowly add reserved pasta water to desired thickness.
- Season to taste with salt and pepper. Serve topped with Parmesan cheese and parsley.