Bring a large pan of generously salted water to a boil and cook the pasta to your liking, or to al dente.
As your pasta is cooking, take a frying pan or skillet, turn the heat to medium, add a glug of olive oil, and gently fry your shallots until they turn translucent, but not brown.
30 seconds before your shallots are cooked, add your minced garlic and gently fry them. If the garlic burns, throw it in the trash and start over.
Next, drain your cooked pasta and reserve a bit of the pasta cooking water.
Add your cooked pasta to the frying pan, along with your pesto and sliced tomatoes, add the pasta water, and cook over a gentle heat until the pasta is well coated, and the tomato skins are starting to blister.
Remove from the heat, add a sprinkling of parmesan cheese to coat everything, along with a pinch of salt and pepper.
Take your pasta and transfer it to a bowl, along with your baby beet leaves and a squeeze of lemon juice.
Finish the dish by carefully topping the pasta with burrata cheese plus a drizzle of balsamic vinegar (if using), followed by a dusting of black olive powder over the surface of the cheese.