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Cook pasta according to package directions; drain.
Meanwhile, in a medium saucepan cook shelled peas, if using, in a small amount of boiling water for 10 minutes. Drain; return to saucepan. Stir together the evaporated milk and flour; add to cooked peas in saucepan. Stir in basil and garlic.
Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Add the 1/4 cup Parmesan cheese, the prosciutto, and, if using, the thawed peas; stir until cheese is melted. Do not boil. Pour over cooked pasta; gently toss to coat. Top with the 2 tablespoons Parmesan cheese and pepper. If desired, garnish with basil. Makes 4 servings.