Method

1. In a mortar and pestle pound the garlic with a pinch of sea salty into a paste. Add in the pine nuts and pound into the mix.
2. Add in the basil and baby spinach, pound into the paste. Add in the lemon zest, pound into paste.
3. Add in the grated parmesan and enough olive oil to make a chunky sauce.
4. Cook the pasta in a saucepan of rapidly boiling salted water, follow the timing on the packet.
5. When the pasta is half cooked add a couple ladles of the pasta water and spoon in the pesto, mix the pesto into the water.
6. Once the pasta is cooked add into the pesto sauce. Add in the extra parmesan and toss together.
7. Serve and top with pine puts, burrata and extra parmesan.

Cheers!