Bring a large pot of water to boil.
As soon as it' boiling, salt GENEROUSLY (you want the water to taste like the sea), and add the pasta. Cook the pasta 3 minutes less than the time it recommends on the box. This way it will be al dente, with a bit of firmness, and not mushy.
While the pasta cooks, heat the butter in a large deep skillet over medium heat. Be sure it's deep enough to add the pasta once the pasta is done cooking.
Sauté the shallot for 1-2 minutes, until it starts to glisten and soften.
Add the peas and prosciutto and sauté until the peas and prosciutto are warm.
Stir in the lemon zest and lemon juice, and season with salt and pepper.
If you're still waiting for the pasta to finish cooking, set the pea sauce aside, off the heat.
When the pasta is finished, drain and add the pasta to the skillet.
Reheat over low heat, tossing the pasta to fully incorporate the sauce into the pasta.
Serve in bowls, garnish with parsley, basil and Parmesan cheese. Add a drizzle of olive oil at the end to each bowl.