Instructions
Add 2 tbsp extra-virgin olive oil and a small amount of pasta water to a blender.
Add blanched spinach, basil, sautéed onion, and garlic to the blender and process until combined.
Add 1 cup of white beans and blend again until smooth.
Add pistachios, salt, remaining pasta water, and grated parmesan cheese and blend one final time.
Toss the sauce with cooked pasta and top with burrata, a drizzle of olive oil, red chili flakes, fresh basil, salt, and pepper.
Pro Tips
Blanch the spinach before blending to maintain a vibrant green color.
Sauté the onion and garlic beforehand to remove raw pungency and add depth.
Use the pasta water to adjust the consistency of the sauce to your preference.
White beans provide a creamy texture without needing heavy cream.