Campanelle with White Beans, Lemon, and Burrata

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

Reserve 120ml pasta cooking water, then drain pasta.

Heat 46ml olive oil in a large pan over medium heat. Add drained pasta, 1g rinsed white beans, and 50g capers.