Cook a handful of farfalle or any short pasta in quite generously salted water, according to package directions (you don’t need too much pasta in the recipe, as the peas will make up the bulk). When finished, drain more or less and set aside (don’t drain too completely dry, as the remaining pasta water will help thin the sauce).
Dry the pan and warm up some olive oil. Add sliced scallions and minced garlic. Then slice two pieces of ham into strips, and fry until caramelised. When the ham and garlic are browned, add frozen peas and cook until defrosted. Finally, add a tablespoonful of jarred alfredo sauce, add the pasta, and stir. Season generously with pepper, and with fresh or dry herbs to taste (mint, parsley, Italian seasoning, etc).