While you prepare the pea and pistachio pesto, bring your pasta water to a boil & cook the Spaghetti (1 pound) until al dente (follow package directions).
Begin by blanching the Green Peas (1 pound) in boiling water for 2 minutes and then moving to them to an ice bath to chill & remove the peas from the water once chilled.
Add the chilled peas, Unsalted Pistachios (1/4 cup), Fresh Mint Leaves (1/4 cup), Garlic (1 clove), Olive Oil (1/3 cup), 1 Tbsp of juice and 1 tsp zest of the Lemon (1), and Parmesan Cheese (1/4 cup). Pulse in the food processor until ingredients are well combined, but not smooth - you want the pesto to have a bit of texture.
Taste the pesto for seasoning, add Salt (to taste) and Ground Black Pepper (to taste) as necessary. Set it aside.
Once the pasta is done, reserve 1 cup of the pasta water and add the cooked spaghetti to a large saucepan along with 2 cups of the prepared pea and pistachio pesto and the 1 cup of reserved pasta water.
Cook over medium heat, continuously stirring until a creamy texture is achieved. This usually takes about 5 minutes.
Portion the pasta between four plates. Top each plate of pasta with a ball of Burrata Cheese (4), (I like to break the burrata open a bit), drizzle with Extra-Virgin Olive Oil (to taste), sprinkle with additional lemon zest and serve!