Preheat the oven to 400° F and arrange the prosciutto in a single layer on a foiled baking sheet. Bake for 10-12 minutes, flipping halfway through, until the prosciutto is crispy.
Transfer the prosciutto to a cutting board and let it cool. Using a sharp knife, dice the prosciutto to your liking. (I like to make a mix of finely chopped and roughly chopped)
While the prosciutto is cooking, bring a large pot of water to a boil and cook the pasta according to instructions. Two minutes before the pasta is finished, add the peas to the water. Drain the pasta and the peas.
Add the pasta, peas, and half the prosciutto to a large bowl and toss with pesto until fully coated. Tear one burrata ball and mix throughout, top with the second ball of torn burrata, the rest of the prosciutto, and fresh mint leaves. Season with pink peppercorns or fresh cracked black pepper.
For the Basil Mint Pesto
Add the slivered almonds to a food processor and pulse on high until they are finely chopped. Then add the bail, mint, garlic, warm water, lemon zest and juice, salt, and pepper. Then, set the processor on continuous speed, and puree until creamy while streaming the olive oil in. If you like a slightly chunky pesto, skip the water and stop the machine before it becomes smooth.
Note: if you add the basil and mint at the very end instead of mixing it in with the rest of the ingredients, it’s less likely to bruise or lose flavor. This will also help it maintain its bright green color.