Fry the diced shallot in olive oil for a couple minutes and then add the minced garlic and fry for another minute or so, seasoning as you go.
Pour the wine, let it bubble for a moment and then add in the beans and their juices and then stir through the pesto.
Bring it to a quick simmer and then remove from the heat (or simmer for longer if you want it thicker).
Top with burrata, olive oil, lemon juice and zest and dive in.
