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Begin by pulsing pistachios, olive oil, garlic cloves, lemon juice and Parmesan in a food processor or blender until smooth
Add fresh herbs and blend again until smooth
Boil your pasta in salted water until al dente (7-9 minutes); reserve 1 cup of pasta water before straining
Add pesto to the pot of warm noodles and begin by adding ¼ cup of reserved pasta, stir until combined and glossy. If needed, add more pasta water to reach silky texture.
Add grated Parmesan, stir to combine and plate, topping with Burrata cheese, crushed pistachio, drizzle of olive oil & S&P.