Preheat oven to 350°F and line a baking tray with baking paper.

Cook farfalle pasta in boiling, salted water according to package instructions.

Add frozen peas and fava beans during the last minute of the pasta's cooking time.

Drain pasta, peas, and fava beans well, then refresh under cold running water.

Arrange prosciutto slices in a single layer on the prepared baking tray.

Bake prosciutto for 6-8 minutes, or until crisp.

Break the crisp prosciutto into pieces and set aside.

In a bowl, whisk together olive oil, lemon zest, lemon juice, and finely chopped anchovies to create the dressing.

In a large bowl, combine the cooked pasta, peas, fava beans, crumbled goat cheese, fresh mint, crispy prosciutto, and dressing.

Toss lightly to combine all ingredients.

Serve immediately with freshly cracked black pepper.