Cook trofie pasta in a large pot of salted boiling water until al dente, then drain and set aside.

In a food processor, combine pistachios, garlic, basil, Parmesan cheese, and a pinch of salt and pepper. Pulse until finely chopped.

With the processor running, slowly pour in the olive oil until the mixture forms a smooth pesto.

Toss the cooked trofie pasta with the pistachio pesto until well coated.

Divide the pasta among serving plates and top each portion with a generous dollop of burrata cheese.

Garnish with additional basil leaves and a sprinkle of crushed pistachios, if desired. Serve immediately and enjoy!