Toast the pine nuts in a dry skillet until golden brown. Remove from the pan and set aside.
For the sauce, roughly chop the onions and thinly slice the garlic. Heat a drizzle of olive oil in a skillet over medium heat. Sauté the onions and garlic for about 1 minute. Add the Bimi® Baby Broccoli along with a pinch of salt and pepper. Cook for a couple of minutes. Add 2 tablespoons of water, cover with a lid, and steam-sauté for 3–5 minutes. Transfer the cooked Bimi®, onions, and garlic to a blender. Add the basil, lemon juice, mascarpone, red pepper flakes, and blend until smooth and creamy. Season to taste with salt, pepper, and additional lemon juice if desired.
Cook the pasta according to package directions. While the pasta cooks, sauté the remaining Bimi® Baby Broccoli for the topping in a little olive oil for about 5 minutes.
Drain the pasta and toss it with the creamy Bimi® sauce. Transfer to a serving platter. Tear the burrata over the pasta. Top with the sautéed Bimi® Baby Broccoli, toasted pine nuts, lemon zest, and a drizzle of olive oil. Serve immediately and enjoy!
