Cook the pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta until al dente, then reserve a little cooking water and drain.

Toast the pistachios

• Lightly toast the chopped pistachios in a dry pan until fragrant, then set a few aside for garnish.

Build the pistachio sauce

• Heat the olive oil in the pan and gently fry the garlic until golden.
• Add the butter and most of the pistachios and stir to combine.
• Loosen with a splash of pasta water to make a creamy sauce.

Toss the pasta

• Add the drained pasta to the pan with the parmesan and a little pasta water.
• Toss until the sauce coats every strand, then season with black pepper.

Finish with burrata

• Plate the pasta and top with the burrata.
• Scatter over the reserved pistachios and a final grind of pepper.