Bring a large pot of salted water to a boil. Add the green beans and cook just until bright green, about 1 to 2 minutes. Remove with a slotted spoon and rinse with cold water; chop into bite-sized pieces and set aside. To the same water (no need to start a fresh batch), cook the pasta according to the package’s directions, until al dente, about 8 to 9 minutes. Drain the pasta and rinse with cold water. Immediately add to a large bowl and toss the pasta with a teaspoon of olive oil (this will prevent the pasta from getting sticky). 

Transfer the pasta to the fridge to chill, for about 1 hour. Meanwhile, let’s make the pesto. To the food processor, add the basil, 1/3 cup olive oil, lemon juice, habanero or jalapeño, walnuts, parmesan cheese and 1 teaspoon of salt. Pulse until very smooth, scraping down the sides and then blending once more. If you want a looser consistency, feel free to add an additional tablespoon of olive oil. 

Pour on top of the pasta, along with the chopped green beans. Toss until combined. Give it a taste and adjust the salt according to taste. When you’re ready to serve, divide amongst bowls and top with a scoop of burrata. Top burrata with a few pinches of salt.