Step 1

Bring a pot of salted water to a boil. Add in pasta and cook 1 minute less than al dente.

Step 2

While the pasta is cooking, heat a pan on low-medium heat. Once the pan is warm, add in pesto and cook for 1-2 minutes. Stir in the mascarpone until combined.

Step 3

Pour in 1/2 c of the reserved pasta water and stir. Let the sauce thicken slightly, stirring occasionally. Add salt and pepper to taste.

Step 4

While the sauce and pasta continue to cook, add panko breadcrumbs and a dash of olive oil to a small pan on medium-high heat. Mix until the breadcrumbs are coated in olive oil. Cook until toasted (about 2-3 minutes). Take off the heat and mix in a dash of sea salt. Set aside.

Step 5

Once pasta is cooked, drain, and add to the pesto sauce. Stir and let the pasta continue to cook in the sauce. If it becomes too dry, add another splash of pasta water.

Step 6

Serve and garnish with sea salt bread crumbs, lemon zest, burrata, olive oil, and cracked pepper. Enjoy!