Bring a large pot of water to a boil.
Meanwhile in a large skillet, cook the prosciutto over medium-high heat until it is crispy. Remove and place on a paper towel to drain.
In the same skillet, add the garlic and 1 tbsp of olive oil and cook for 1 minute over medium heat, then add the peas and broth. Season with salt and pepper and set aside.
Cook the pasta according to the directions. Drain and toss the pasta with the peas and broth.
Fold in the flat-leaf parsley and feta cheese, top with the prosciutto.