Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then drain and rinse briefly under cold water.

Make the pesto dressing

• In a large bowl, whisk the pesto with the lemon zest, lemon juice and olive oil.
• Season with red pepper flakes and a pinch of salt.

Toss the salad

• Add the cooled pasta to the bowl and toss until evenly coated.
• Fold in the arugula.

Finish with burrata and serve

• Tear the burrata over the salad.
• Drizzle with a little olive oil and sprinkle with red pepper flakes before serving.