In a medium bowl, combine 2 minced garlic cloves, 1/4 cup Pecorino Romano cheese, 1/3 cup extra-virgin olive oil, and 2 tablespoons of lemon juice. Whisk until well blended and smooth.

Add a pinch of crushed red pepper flakes, kosher salt, and freshly ground black pepper to taste. Set the dressing aside.

In another bowl, add 1 cup of thawed peas and 3/4 cup of sliced sugar snap peas to the dressing. Toss gently to coat.

Roughly mash the remaining 1/2 cup of thawed peas in a separate bowl and fold into the main mixture.

Transfer the pea mixture to a large serving platter. Top with prosciutto slices and burrata chunks.

Garnish with fresh dill fronds and serve with toasted crostini or crackers.