Lemon Pesto Tortellini with Burrata & Roasted Pine Nuts
A delightful dish that captures the essence of summer with vibrant lemon pesto, creamy burrata, and crunchy roasted pine nuts, perfect for any occasion.
Ingredients
Main Ingredients
- 12 oz Fresh or frozen cheese tortellini
- 2 cups Fresh basil, packed Essential for vibrant pesto flavor.
- ½ cup Pine nuts Toast lightly for enhanced flavor.
- ½ cup Parmesan cheese, grated Aged cheese preferred; use nutritional yeast for vegan.
- 8 oz Burrata cheese Can substitute with mozzarella.
- ⅓ cup Olive oil Extra virgin is preferred.
- 2 tbsp Lemon juice Adds brightness; can substitute with lime.
- 1 tsp Lemon zest Crucial for flavor.
- 2 cloves Garlic, minced Fresh garlic preferred.
- To taste Salt and pepper
Instructions
Preparation
- In a food processor, combine basil leaves, pine nuts, Parmesan cheese, minced garlic, lemon juice, and zest. Pulse until finely chopped. Gradually add olive oil while blending until smooth. Season with salt and pepper to taste.
Cooking the Tortellini
- In a large pot, bring salted water to a boil. Cook the tortellini according to package instructions until al dente. Reserve a cup of pasta water before draining.
Combining Ingredients
- In a large skillet over medium heat, add the drained tortellini. Pour in the prepared pesto along with a splash of reserved pasta water to loosen the sauce if necessary. Gently toss to coat.
Serving
- Serve the tortellini in bowls, topped with dollops of burrata and a sprinkle of toasted pine nuts. Drizzle with olive oil for extra richness.
Enjoy
- Relish every bite, allowing the vibrant flavors to transport you to the sun-drenched Italian coast!
Notes
To enhance flavor, toast pine nuts in a dry skillet before adding them. Keep an eye on the tortellini to prevent overcooking. Use starchy pasta water to help the pesto adhere better.