Put 110gr pistachios in a blender.
Add the basil, oil, parmesan cheese and garlic.
Blend everything and dilute the pesto with the water from the burrate.
Toss the pasta and when it is al dente, transfer it with the remaining burrate water and pesto to a pan.
Cook for 2 minutes and stir in the burrata for a quick and super creamy first course.
