Cacio e Pepe Broccolini with Crispy White Beans and Burrata | table&spoon

Ingredients

• 2 bunches fresh Broccolini (about 1 pound), trimmed and stems halved lengthwise
• 7 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• sprinkle of good quality salt
• 2 (15.5-ounce) cans cannellini or navy beans, drained, rinsed, and patted dry
• 1 red Fresno chile, thinly sliced
• 1 garlic clove, finely chopped
• 1/4 cup chopped fresh flat-leaf parsley
• 8 ounces burrata cheese
• 1/3 cup Pecorino Romano cheese, grated
• 1/2 to 1 teaspoon black pepper
• 1/2 lemon, cut into 4 wedges