Toast the pine nuts

• Toast the pine nuts in a dry frying pan over medium heat until golden, then set aside.

Make the pesto

• Blend the basil, pine nuts, garlic and Parmesan in a food processor.
• Pour in the olive oil in a thin stream while blending until smooth.
• Season with salt to taste.

Cook the pasta

• Boil the pasta in generously salted water until al dente.
• Reserve a little cooking water, then drain.

Combine

• Toss the hot pasta with the pesto in a bowl, loosening with a splash of cooking water.

Serve with burrata

• Plate the pasta and top with the burrata.
• Finish with a drizzle of olive oil and a little grated Parmesan.