Sauté the Aromatics: Heat 2 tablespoons extra virgin olive oil in a skillet over medium heat. Add 0.5 yellow onion, diced and 2 garlic cloves, roughly chopped. Cook, stirring occasionally, until the onion is soft, translucent, and lightly golden. Set aside.

Blanch the Greens: Bring a large pot of well-salted water to a boil. Add 2 cups fresh baby spinach, 2 cups fresh kale leaves, and 2 cups fresh basil leaves all at once. Boil for exactly 1 minute

, then immediately transfer to an ice bath to stop cooking. Drain and squeeze out excess water.

Cook the Pasta: Cook 12 ounces pasta of choice (rigatoni, fusilli, or penne) in the same green-infused water according to package directions until al dente. Before draining, scoop out 0.3 cups reserved pasta water, divided and set aside. Drain the pasta.

Start the Sauce — Blend Greens: Add a splash of pasta water and 2 tablespoons extra virgin olive oil to a high-powered blender. Add the blanched 2 cups fresh baby spinach, 2 cups fresh kale leaves, 2 cups fresh basil leaves, and the sautéed onion and garlic mixture. Blend until smooth.

Add Beans — Blend Again: Add 0.5 cups cannellini beans, drained and rinsed to the blender. Blend again until the mixture is completely smooth and creamy.

Finish the Sauce — Final Blend: Add 0.3 cups raw pistachios, 1 teaspoons salt, plus more to taste, remaining 0.3 cups reserved pasta water, divided, and 1 cups freshly grated Parmesan cheese to the blender. Blend one final time until the sauce is perfectly silky. Taste and adjust salt as needed.

Toss Pasta with Sauce: Pour the green sauce directly over the drained 12 ounces pasta of choice (rigatoni, fusilli, or penne) in the pot or a large skillet over low heat. Toss well to coat. Add a splash of reserved pasta water to loosen if the sauce feels too thick. The pasta should look glossy and well coated.

Plate and Finish: Serve in wide bowls. Place 1 burrata cheese ball in the center of each bowl. Drizzle with 1 tablespoons extra virgin olive oil, for finishing, scatter 0.3 cups fresh basil leaves, for garnish on top, and finish with 1 pinch salt and freshly cracked black pepper, to taste and 1 teaspoons red pepper flakes (optional) if desired. Serve immediately.