This is a recipe that I took with me and made in Italy. I knew that I could get this hard to find pasta shape and that I could get burrata. I did find that burrata was to watery for my taste. This time I used a fresh, frozen egg pasta that I buy at my local farm store and I used pearl mozzarella. This pasta is so fresh, bright and creamy from the beans and the cheese with the salty briny pop of the capers. The texture of the fresh pasta makes such a difference. Campanelle with White Beans, Lemon, and Burrata recipe | Epicurious.com