Campanelle with White Beans, Lemon, and Burrata
['2 lemons, zested, juiced', '4 cups baby arugula, chopped', '1 (15-ounce) can white beans, rinsed, drained', '1/4 cup drained capers', '1 teaspoon crushed red pepper flakes', '1/4 cup extra-virgin olive oil, plus more for serving', '1/2 teaspoon kosher salt, plus more to taste', '1 pound campanelle (or other short pasta)', '8 ounces burrata (or fresh mozzarella)']
Combine lemon zest, lemon juice, arugula, beans, capers, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt in a large bowl.
Cook campanelle in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to bean mixture. Stir vigorously and add pasta cooking liquid as needed to fully coat. Season with salt.
Transfer pasta to a serving bowl or platter. Using your hands, tear burrata over pasta and drizzle with more oil. Serve immediately.
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