Description
A vibrant and creamy pasta dish featuring cheese-filled tortellini tossed in a zesty lemon pesto, topped with creamy burrata and crunchy roasted pine nuts for a perfect balance of flavors and textures.
Ingredients
Scale
For the Crust:
- 1 lb cheese tortellini (fresh or frozen)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts, divided
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- Zest and juice of 1 lemon
- Salt and black pepper to taste
- 1 ball burrata cheese
- Fresh basil leaves for garnish
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil and cook tortellini according to package directions until al dente. Drain and set aside.
- In a food processor, combine basil, Parmesan, 1/4 cup pine nuts, garlic, lemon zest, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until a smooth pesto forms. Season with salt and pepper.
- In a small skillet over medium heat, toast the remaining pine nuts for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
- In a large bowl, toss the cooked tortellini with the lemon pesto until evenly coated. Transfer to a serving dish.
- Top the tortellini with the burrata ball, tearing it slightly to expose the creamy center. Sprinkle with toasted pine nuts and garnish with fresh basil leaves. Serve immediately.
Notes
You can customize the seasonings to taste.