Combine first 7 ingredients in a mini chopper; add 1/4 cup pistachios, and process until finely chopped. Add 1/2 teaspoon salt; pulse to combine. Add 3 tablespoons oil; process until blended.
Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Stir in shallots; sauté 2 minutes, stirring constantly. Stir in stock, remaining 1/4 teaspoon salt, and pasta; bring to a boil. Cook 10 minutes or until pasta is done, stirring occasionally. Remove pan from heat. Stir in pesto and spinach. Divide pasta mixture among 6 shallow bowls; top evenly with Burrata, and drizzle with remaining 1 tablespoon oil. Sprinkle with chopped pistachios and crushed red pepper, if desired.
This was very yummy. I did substitute a large spaghetti squash (baked it and then let it cool). If you do this, though, you'll only need about 1/2 to 3/4 cup of the stock. I also cooked the spinach with the shallots so that I could wilt it. Will add this to the rotation of meals!!
This was a delicious combination of flavors. It was worth seeking out the ingredients and cost of them. The fact that it was one-pan and came together easily was a plus. I used regular spaghetti as we don't care for the texture of whole wheat pasta. I also broke the pasta in half to fit in the pan more conveniently. The burrata was perfect in this- the firmness of the outside contrasted nicely with the melty inside, I think regular mozzarella would also work but the burrata (one of our favorites) is worth it. Served with a green salad and some crusty bred, it was a great meal.
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