Pesto Pasta Salad with Peas and Burrata

Ingredients

• Pesto (see note)

  • 3 cups (90 g) basil leaves, packed, plus more for serving
  • 1/4 cup (50 g) pitted green olives, halved
  • 1/4 cup (20 g) fresh Parmesan cheese, grated
  • 1 garlic clove, chopped
  • 2 tbsp (30 ml) lemon juice
  • 1 pinch red pepper flakes
  • 1/3 cup (75 ml) olive oil, plus more for serving

• Salad

  • 1 cup (150 g) frozen green peas
  • 1 cup (100 g) sugar snap peas, trimmed and cut into pieces
  • 3/4 lb (340 g) small short pasta (tubetti, small shells, etc.)
  • 1 burrata (250 g), at room temperature and drained
  • 1/2 tsp red pepper flakes, plus more for serving
  • Fleur de sel, to taste, for serving