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1.
For the tapenade, roughly purée the Kalamata olives with oregano together with the lemon juice. If you use unseasoned olives, add herbs to taste.
2.
Wash the zucchini and use a spiralizer to turn into thin strips. Alternatively, shave or slice lengthwise and then cut into thin strips with a large knife.
3.
Pat the zucchini dry with kitchen paper and fry the strips in a little oil for about 2 minutes.
4.
Cook the spaghetti al dente. Drain, then mix the zucchini, pasta and almost all of the tapenade together.
5.
Divide the pasta among plates, place half a burrata ball on each plate. Finely chop the pistachios. Scatter the remaining tapenade and the pistachios over the noodles.
