Begin by bringing a large pot of salted water to a rolling boil. Add your choice of short pasta and cook until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool.

Preheat your grill to medium-high heat, approximately 400°F (200°C). Cut the artichokes and zucchini into slices, lightly brush with olive oil, and grill for about 5-7 minutes per side until tender.

While the vegetables are cooling, grill the Meyer lemons for about 2-3 minutes, juice them, and whisk in olive oil, chopped herbs, salt, and pepper.

In a mixing bowl, combine the cooled pasta, grilled artichokes, and zucchini. Pour the vinaigrette over and toss gently.

Add the burrata cheese and sliced prosciutto carefully, and sprinkle with toasted pistachios.

Taste one last time for seasoning. Serve immediately or chill for about 30 minutes for flavors to meld.