Description
A creamy and vibrant pasta dish featuring cheese tortellini tossed in a bright lemon pesto, topped with luscious burrata and crunchy roasted pine nuts. Perfect for a quick but impressive weeknight dinner.
Ingredients
Scale
- 1 lb (450g) cheese tortellini (fresh or dried)
- 1/2 cup pine nuts
- 1/3 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 2 tablespoons lemon juice (about 1 lemon)
- 1 tablespoon lemon zest
- 1 clove garlic
- 1/3 cup extra-virgin olive oil
- Salt and black pepper to taste
- 8 oz (225g) burrata cheese (room temperature)
- Additional basil leaves for garnish
Instructions
- 1. Preheat oven to 350°F (175°C). Spread pine nuts on a baking sheet and toast for 5-7 minutes, until golden and fragrant. Set aside.
- 2. Cook tortellini according to package directions in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
- 3. While pasta cooks, make the lemon pesto: In a food processor, combine basil, Parmesan, lemon juice, lemon zest, garlic, and a pinch of salt. Pulse while slowly adding olive oil until smooth. Adjust seasoning.
- 4. In a large skillet over medium heat, toss the drained tortellini with the lemon pesto. Add a splash of reserved pasta water if needed to loosen the sauce.
- 5. Divide tortellini among serving bowls. Tear burrata into pieces and place on top. Sprinkle with toasted pine nuts and garnish with fresh basil. Serve immediately.
Notes
For a dairy-free version, omit burrata and use vegan pesto. You can substitute walnuts for pine nuts if desired. Leftovers keep in the fridge for up to 2 days, but best served fresh.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Italian-American
Nutrition
- Calories: 620 kcal
- Sugar: 4 g
- Fat: 38 g
- Carbohydrates: 48 g
- Protein: 24 g