PISTACHIO PESTO PASTA FUSILLI

1. Begin by pulsing pistachios, olive oil, garlic cloves, lemon juice and the first ½ cup of Parmesan in a food processor or blender until smooth.
2. Add fresh herbs and blend again until smooth.
3. Boil your pasta in salted water until al dente (7-9 minutes); reserve 1 cup of pasta water before straining.
4. Add the prepared pesto to the pot of warm noodles and begin by adding ¼ cup of the reserved pasta water, stir until combined and glossy. If needed, add more pasta water to reach a silky texture.
5. Add the second ½ cup of grated Parmesan, stir to combine.
6. Plate the pasta, topping with Burrata cheese, crushed pistachio, a drizzle of olive oil, and salt & pepper.