Preheat oven to 375°

Place individual pieces of prosciutto in muffin rounds. Bake in oven for 5-10 minutes until prosciutto crisps up. Set Aside. 

Boil fettuccine according to instructions on package. 

While fettuccine is boiling, place frozen peas in a colander and under hot water to thaw. Dump peas, sliced radishes, green onions and parsley in a large bowl. Set Aside. 

Wash watercress and place evenly on a large platter. Set aside. 

Grate the zest from one of the lemons into your unheated sauce pan. 

Squeeze the juice from that lemon and an additional lemon into the sauce pan. 

Add in remaining sauce ingredients: white wine, white wine vinegar, butter, minced garlic. Simmer on low until butter is melted and sauce is heated through. 

Mix cooked fettuccine in with veggies, add in sauce and shaved parmesan cheese. Stir thoroughly. 

Plate pasta mixture on top of watercress. and top with prosciutto and burrata. 

Enjoy!