Set a large pot of salted water on to boil.

Cut prosciutto into bite size pieces. In a large non-stick pan, heat the olive oil over medium heat. Add the prosciutto and sautee it until it is crispy.

Start cooking the pasta. If using fresh linguine (usually found near the deli section of the grocery store) it will only take 3-4 minutes to cook.

Add the minced garlic and stir it around for 30 seconds to 1 minute. Pour in the white wine and reduce the heat.

Add the fresh peas, fresh Parmesan and a good pinch of salt and pepper.

When the pasta is cooked, take out 1/2 cup of pasta water and reserve it. Drain the pasta and add it to the pan with the peas and prosciutto.

Add the pea shoots and toss it all together. Have a taste to see if any more salt is needed and add according to your tastes. It may need a little pasta water to loosen it up if the pasta is sticking to itself. Don't add too much or it will be watery.

Put the pasta on a large serving platter and top with goat cheese. Serve with more fresh Parmesan if desired.