1: Fry the diced shallot in olive oil for a couple of minutes.
2: Add the minced garlic and fry for another minute, seasoning as you go.
3: Pour in the wine and let it bubble for a moment.
4: Add the beans and their juices, stirring through the pesto.
5: Bring it to a quick simmer and remove from heat, or simmer longer for a thicker consistency.
6: Top with burrata, olive oil, lemon juice, and zest before serving.
