Cook the linguine in a large saucepan of salted water, until tender, or follow the packet instructions.

When the pasta is nearly done reserve a cup of the cooking water before you drain the pasta.

Heat the oil in a large sauté pan, add the peppercorns and cook for about two minutes.

Remove the peppercorns from the pan, drain and set aside.

Add the spring onions to the oil and cook gently for about 2 minutes.

When the pasta is cooked and drained add it the sauté pan.

Add the parmesan and begin tossing and stirring the pasta to incorporate and melt the cheese.

Add reserved cooking water as needed to develop a creamy sauce as you continue tossing and stirring for a few minutes longer.

Add the prosciutto, basil, pine nuts, pepper, lemon zest and toss gently to incorporate

Serve immediately with shavings of parmesan, a couple of basil leaves, and some cracked black pepper.

Finish with a drizzle of extra virgin olive oil if you wish.