In a wide frying pan, bring 2 inches water to a boil over high heat.
Add peas and boil gently until bright green about 30 seconds.
Drain peas, plunge into ice water, and stir until cool.
Drain again and set aside.
Cut carrots crosswise into thirds; cut each third into 10 matchstick-size pieces.
Cut prosciutto into 60 strips.
With a sharp knife, slice each pea along outside seam.
Open slightly and push about 1/2 teaspoon of the cheese into each, smoothing cheese with back of a knife.
Position a carrot stick on filling, hold in place, and wrap prosciutto in a band around carrot and pea to secure