Bring a large pot of salted water to the boil. Add broccoli florets, cook for 1 minute, then toss in snow peas and cook for 20 seconds. Scoop out the veges with a slotted spoon and refresh in a bowl of iced water, then drain.
Heat the extra virgin olive oil in a large non-stick frying pan on medium heat. Add sliced garlic, toss in the broccoli and snow peas, mix well, then add the chilli, if using, and parma ham and cook on low for 2 minutes. Toss well, remove pan from heat.
Return pot of water to the boil, add pasta and cook until al dente, about 8-10 minutes. Drain, then transfer pasta to a large serving bowl.
Put frying pan back on a high heat, toss the broccoli mixture, then add wine and stir to deglaze the pan. Simmer until liquid has reduced by half, then toss in the butter and herbs and season to taste. Add mixture to the cooked pasta. Arrange in serving bowls and sprinkle with parmesan and cracked black pepper. Garnish with snow pea shoots, then serve.
Article from the October, 2011 issue of Taste magazine.
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