Blanch the peas in boiling salted water for 2-3 minutes until tender, then immediately transfer to ice water to preserve their bright green colour. Drain well.

Toast the pine nuts in a dry pan over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Set aside to cool.

Add blanched peas, basil, mint, garlic, Parmesan, toasted pine nuts, and 2 tablespoons of lemon juice to a food processor. Pulse while drizzling in the olive oil until you achieve a slightly chunky pesto consistency. Season with salt and pepper to taste.

Carefully cut each burrata ball in half, then cut each half in two to create 8 portions total.

Lay out the prosciutto slices on a clean work surface. Place one portion of burrata at the end of each slice and gently roll the prosciutto around the cheese to create involtini parcels.

Spread a generous spoonful of spring pea pesto across each serving plate and arrange the rocket leaves on top.

Place two prosciutto-wrapped burrata involtini on each plate, slightly overlapping.

Finish with a drizzle of extra virgin olive oil, fresh lemon zest, torn mint leaves, and a crack of black pepper. Serve immediately with crusty bread.