Penne with pistachio pesto and burrata

• 100g penne pasta
• 60g unshelled pistachios, plus extra for garnish
• 60 ml grated Parmesan cheese
• 45 ml extra virgin olive oil
• 1 small clove garlic, peeled
• 1/2 fresh burrata cheese
• 1 pinch red chili flakes or crushed pink peppercorns
• Salt and black pepper to taste

1. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
2. While the pasta cooks, prepare the pesto by blending the pistachios, Parmesan, olive oil, and garlic in a food processor until a creamy yet slightly textured paste forms. Add a tablespoon of pasta water if the mixture is too thick.
3. Drain the pasta, reserving a small amount of the cooking water.
4. Return the pasta to the pot and toss with the pistachio pesto, adding a splash of the reserved water to ensure the sauce coats the penne evenly.
5. Transfer the pasta to a serving bowl.
6. Carefully tear the burrata cheese and place it on top of the warm pasta. Garnish with crushed pistachios, chili flakes, and a crack of black pepper.

Serve immediately while the pasta is hot and the burrata is creamy. Pairs beautifully with a crisp white wine such as a Greco di Tufo or Vermentino.