Bring a large pot of salted water to boil, add the pasta and set a timer for 8 minutes. After 8 minutes, add the shelled peas and blanch for 1-2 minutes, until they float to the top. Then remove the pot from the heat.
Meanwhile, make the sauce. Heat a skillet over medium heat and add the olive oil, 2 tbsp of butter followed by the garlic and chilli flakes and until fragrant (about 3-5 minutes). Season with salt.
Using a slotted spoon, transfer the pasta and peas to the skillet and add ~ 1/2 of pasta water with it. Fold in 1 tbsp of butter, the parmesan cheese, lemon juice, zest and basil – tossing gently to combine everything. Taste and add more salt and pepper if needed.
Break up the burrata ball into about 6 small pieces and dot the top of the skillet with it – garnish with more basil and chili flakes. Enjoy!