Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. Reserve 1/2 cup pasta cooking water. Drain.In the same pot set over medium-high heat, add the olive oil, shallot, garlic, thyme, and a pinch of red pepper flakes. Cook another minute. Add the reserved pasta cooking water, the pasta, pesto, balsamic vinegar, and ricotta, stir until combined. Next, break the burrata over the pasta. Remove from the heat and gently stir until the cheese is melty. Add the basil, lemon zest, lemon juice, and season with salt and pepper. Remove from the heat and serve immediately topped with additional basil. Enjoy!