Heat the oven to 425°.

Boil the peas in water for 1 minute then chill in an ice bath.

Drain the peas and process in a food processor with the garlic, Parmigiano-Reggiano, salt, pepper and about¹/³ cup of the olive oil.

Toss the tomatoes in the remaining olive oil and roast in the oven for about 10 minutes, or until blistered and about to pop.

Place the burrata on a plate, cover with the pea pesto and place the blistered tomatoes all around the cheese. Serve with the toasted baguette for spreading.