Spring Pea Pasta with Prosciutto and Burrata Cheese

Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until al dente.
As the pasta is cooking, whisk together the eggs in a medium bowl. Add the chopped parsley, basil, chives and shredded parmesan, mixing well. Add a generous pinch of salt and pepper and crushed red pepper (if desired).
Drain the pasta and immediately add it back to the hot pot it was boiled in. Quickly mix the egg mixture in with the hot cooked noodles and toss well to coat. Carefully toss the pasta for 1-2 minutes, or until eggs are fully cooked. Pour the melted butter and the peas in with the pasta noodles and season with additional salt and pepper, if desired. Toss to combine.
Transfer noodles to a large serving bowl and add the prosciutto and burrata. Drizzle with olive oil and sprinkle with additional chopped fresh parsley. If desired, top with fresh arugula, poached egg or fresh peaches.