Spring Pasta with Lemon, Peas & Prosciutto

Heat oven to 400°F. Tear your bread slices into chunks and place in a small food processor or spice grinder. Pulse until coarsely ground. Transfer to a small baking sheet, drizzle with olive oil, salt and pepper. Toss to coat evenly and spread on baking sheet.
On a separate baking sheet lined with parchment paper, lay prosciutto without overlapping.
Bake breadcrumbs 8-10 minutes, or until slightly browned. Bake prosciutto 10-12 minutes (they will crisp up as they cool). Watch carefully - both will burn quickly if left too long. Set both aside to cool.
Heat olive oil in a skillet over medium heat. Add garlic and sautée for one minute. Add peas and lemon juice, stir to combine. Season with salt and pepper. Cover and cook until peas are tender, about 4 minutes.
Cook spaghetti until al dente, according to package directions. Drain the spaghetti and toss with the oil and peas mixture, 1 Tablespoon lemon zest and paprika. Serve in individual bowls, topped with crumbled crispy prosciutto, toasted breadcrumbs, fresh herbs and additional lemon zest. Salt and pepper to taste.