Instructions: 

1. Stir softened butter with parsley, chives, garlic, and lemon juice until combined. Spread butter mixture on a large piece of plastic wrap and roll into a log. Freeze for at least 20 minutes or until solid. (Compound butter will keep in the refrigerator for two weeks and in the freezer for several months.)
2. Bring a pot of salted water to boil; add wheels and cook until al dente, 8-12 minutes.
3. Heat a sauté pan over medium-low and add sliced prosciutto, cooking until crispy. Add peas and heat through.
4. Add cooked pasta to sauté pan, along with a ladle of pasta water, a slice of compound butter, and parmesan cheese. Transfer to a serving bowl, garnishing with more compound butter and cheese if desired.