Campanelle with White Beans, Lemon, and Burrata

Bring a large pot of salted water to a boil and cook 454g campanelle pasta until al dente, about 1–2 minutes before package time.

Reserve 120ml pasta water, then drain pasta and set aside.

In a large skillet, gently warm 46ml olive oil with 5g red pepper flakes over medium heat for 1 minute.