Blanch broccolini until tender but the stalks still have bite.  Drain very well. 

Heat a large pan over medium, add enough oil to coat the bottom, add garlic and red chilli flakes and cook 30 seconds before adding blanched broccolini, shake the pan to coat then saute for 3-5 mins until the stems are tender. 

Arrange broccolini on a serving platter, nestle burrata into the stalks, drizzle over lemon zest and juice, sprinkle with pistachios and sea salt flakes to serve.