1. Wash and thoroughly dry mint leaves. Toast pine nuts in a dry skillet for 2–3 minutes until golden and fragrant.

2. In a food processor, pulse garlic and toasted pine nuts until chopped. Add mint leaves and pulse until coarse.

3. With processor running, drizzle in olive oil until smooth. Add Parmesan, lemon zest, lemon juice, salt, and pepper. Pulse briefly to combine.

4. Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving 1/4 cup pasta water before draining.

5. Heat 2 tablespoons olive oil in a skillet over medium heat. Sauté cherry tomatoes for 3–4 minutes until slightly softened.

6. Add drained pasta to skillet. Toss with mint pesto, gradually adding reserved pasta water until sauce is silky.

7. Remove from heat and gently fold in torn burrata pieces, allowing them to partially melt.

8. Garnish with fresh mint sprigs and red pepper flakes. Serve immediately.