Tomato and spinach hélices

Cook the pasta in abundant boiling water with a pinch of salt. For the pesto, mix the pine nuts, pistachios, basil, dry tomato and diced parmesan cheese.

Add olive oil. In a food processor, blend until you get a smooth paste. Add the pesto to the pasta and serve. Cut the figs and shred the burrata.

Add a little bit of olive oil on top and add a few basil leaves to decorate.