To a food processor, pulse the garlic, pistachios and beet greens until they reach a finely minced consistently, then add in the oil, parmesan, lemon juice and a pinch each of salt and pepper. Pulse a few more times until it comes together. We like a texture that is fine, but not completely smooth. Adjust the seasoning with salt and pepper, to taste.
Place the zucchini on a cutting board lined with a kitchen towel and sprinkle with kosher salt. Place paper towel or a kitchen towel on top along with some heavy items and allow to sit for 10 minutes. Pat very dry and set aside.
In another pan, heat the olive oil over medium high heat and add in the tomatoes. Stir until lightly blistered, then stir in the beet greens. Saute for about 3-4 minutes until wilted. Add in the zucchini and toss for another 1-2 minutes on the heat.
Remove from the heat, then stir in the pesto. Toss to coat.
To serve, top the pasta with the burrata, olives, parmesan, olive oil and pistachios.