Make the pesto by adding arugula, peas, garlic, parmesan, kosher salt, olive oil and vinegar to a food processor. Blitz until smooth. Set aside.
In a large pot, cook penne pasta according to instructions on the back of the package.
While the pasta cooks, slice tomatoes and set aside.
When pasta is el dente, drain, making sure to reserve a ½ cup of pasta water.
Add the hot pasta to a bowl and mix in the pesto and pasta water. Stir in the tomatoes.
Pour the pasta out onto a platter and top with two, 8 ounce balls of burrata cheese. Drizzle the pasta and cheese with olive oil and finish with a pinch of salt. Enjoy!
