Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook for 8-10 minutes until al dente. Drain and rinse under cold water.

In a mixing bowl, squeeze the juice of one lemon and add its zest. Combine with the cooled pasta, drizzle with olive oil, and season with salt and pepper.

Gently fold in the arugula, keeping the leaves vibrant. Optionally, add grated Parmesan cheese.

Transfer to a serving plate, tear the burrata cheese on top, and drizzle with basil pesto.

Sprinkle with crushed pistachios and serve immediately, or chill briefly before serving.