• Drain the burrata balls and soak them in a bowl of warm water as you prepare the rest of the dish, to warm them up. If the water cools down as you go, replace it with new warm water.
  
• Begin bringing a large pot of salted water to a boil to cook your pasta. Boil the pasta per package directions when the pesto is almost ready, drain and cover until needed.

Prepare the Pistachio Pesto Sauce:

• In a food processor or blender, combine the basil, pistachios, parmesean cheese, garlic, salt, and pepper. Blend until the mixture is very fine, scraping down the sides as needed.
  
• Add the lemon juice to the food processor, then drizzle the oil in a little at a time as the processor runs, until the pesto is fully combined.
  
• Regular pesto doesn't cling well to pasta, so many people add pasta water which has some starch, to help. I prefer to use corn starch for a more consistent result.

  Combine the warm water (¼ cup per batch) and the corn starch in a microwave safe bowl. Mix until dissolved, then microwave until the corn starch activates, and the mixture looks like jelly. I microwave it for 30 second intervals until this happens. Add the corn starch jelly to the pesto and blend it one last time to finish the pesto sauce.
  

Finish the Pasta:

• Drain the cooked pasta and return it to the warm pot. Pour the pesto sauce over top and mix until it's fully coated. Plate the pasta into serving dishes and top with burrata. Gently open up the burrata ball with your hands, then season the inside with a little bit of salt and a drizzle of olive oil. Top with a few more crushed pistachios if desired, then serve immediately.