Bring a large pot of water to the boil and add asparagus, peas and broad beans; cook for 3 minutes and drain. Peel broad beans and set aside with asparagus and peas. Meanwhile cook pasta according to packet directions.

Heat oil in a large pan over medium high heat and cook quail for 3 minutes each side or cook to your liking, remove and set aside.

Add garlic and chilli to the same pan and heat gently until fragrant.
Add proscuitto and cook until crisp. Stir in reserved quail, asparagus, broad beans and peas.

Toss through hot pasta, herbs and a good splash of olive oil to coat the pasta. Divide amongst four large pasta bowls and top with freshly grated parmesan.