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Place shelled pistachios and oil in food processor and process until fairly smooth. Add the garlic, parsley and cheese and process again. Put into sauté pan.
Cook the pasta until al dente and drain, reserving some pasta water. Toss the pasta in the pesto, adding pasta water to thin as needed.
Plate and top with torn prosciutto, chopped pistachios, and a piece of broken burrata and serve.