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Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium heat with EVOO, 2 turns of the pan. Add prosciutto and render a minute or two. Add leeks or green onions, garlic and peas, and season with salt and pepper. Sauté 3-5 minutes then add wine and evaporate. Add cream, melt in mascarpone and reduce heat to low.