Pistachio pesto tagliatelle with burrata | Italian summer favorite

Bring a large pot of generously salted water to a boil for the pasta.

In a dry pan over low heat, toast the shelled pistachios for 2-3 minutes until fragrant. Set aside one tablespoon for serving.

Put the toasted pistachios, fresh basil, grated Parmesan, peeled garlic clove, extra virgin olive oil, a pinch of salt, and ground black pepper into a food processor and blend into a creamy pesto.