1. Bring a large pot of salted water to a boil for the pasta.2. In a small, dry skillet over medium-low heat, toast the pine nuts, shaking the pan constantly, for 2-3 minutes until fragrant and light golden brown. Remove immediately from the pan to a plate.3. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant (do not brown).4. Add the broccoli florets to the skillet. Sauté for 5-7 minutes, stirring, until the broccoli is bright green and tender-crisp. (If using golden raisins, add them with the broccoli).5. Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom. Let the wine bubble and reduce by half, about 2-3 minutes.6. Meanwhile, cook the pappardelle according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.7. Add the cooked pasta directly to the skillet with the broccoli. Add the Parmesan cheese and 1/4 cup of the reserved pasta water.8. Toss everything to combine, allowing the pasta water to emulsify with the oil and create a light sauce. If it seems dry, add the remaining pasta water. Season with salt and pepper.9. Divide the pasta among shallow bowls. Tear the burrata ball and place large pieces on top of each serving.10. Garnish with the toasted pine nuts, a drizzle of good olive oil, and fresh black pepper. Serve immediately.