Pasta: Bring a large pot of water to a boil. Cook pasta according to packet instructions.
Pesto: Add 1 cup basil and ½ cup baby spinach to a blender or food processor along with ¼ cup pine nuts, 1 tsp garlic, ¼ cup grated cheese, 1 tsp chilli flakes and salt. With the motor running, slowly drizzle in ¼ cup - ⅓ cup olive oil until the ingredients are well blended and the pesto is the consistency you would like. Add the juice of 1 lemon and blend again.
Finish off: Add the cooked pasta directly to a large bowl and cover with the basil pesto. Toss gently to coat everything.
Serve: Serve with 1 burrata split between plates, more grated parmesan cheese, 80g torn prosciutto and chilli oil, if desired.