Description
For the Tortellini:
12 oz cheese tortellini, cooked and drained
2 tablespoons olive oil
1 large onion, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
Zest of 1 lemon
For the Lemon Pesto:
1 cup fresh basil leaves
¼ cup pine nuts (or walnuts)
2 cloves garlic
¼ cup olive oil
Zest and juice of 1 lemon
¼ cup grated Parmesan cheese
Salt and pepper to taste
For Garnish:
2 oz burrata cheese
Fresh basil leaves
Directions:
To make the pesto, combine basil, pine nuts, garlic, olive oil, lemon zest, lemon juice, and Parmesan in a food processor. Blend until smooth. Season with salt
and pepper to taste. Set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook for 10-12 minutes, stirring occasionally, until soft and caramelized. Add
balsamic vinegar and brown sugar, and cook for another 2-3 minutes until the onions are golden and sticky. Set aside.
In a large bowl, toss the cooked tortellini with the lemon pesto and lemon juice.
Plate the pesto-coated tortellini, top with caramelized onions, a dollop of burrata, and fresh basil leaves.
Serve immediately and enjoy!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 420 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by cooking your cheese tortellini according to package directions, then drain and set aside. While the pasta cooks, start your caramelized onions: heat olive oil in a large skillet over medium heat, add the thinly sliced onion, and cook slowly for 10-12 minutes until very soft. Stir in the balsamic vinegar and brown sugar, cooking for 2-3 more minutes until sticky and golden. Remove from heat.
Next, make the lemon pesto. In a food processor, combine the fresh basil, pine nuts, garlic, olive oil, lemon zest, lemon juice, and grated Parmesan. Pulse until a cohesive sauce forms, then season with salt and pepper. In a large mixing bowl, toss the warm, drained tortellini with the prepared lemon pesto and the additional tablespoon of fresh lemon juice until evenly coated.
Serving Suggestions
This dish is best served immediately while the pasta is warm and the burrata is cool. For a complete meal, pair it with a simple arugula salad dressed with lemon vinaigrette and a slice of crusty bread to soak up any extra pesto. It also makes an impressive but easy main course for a dinner party. For a lighter option, you can serve it as a substantial side dish alongside grilled chicken or fish.
How-to Summary
Quick summary: Cook tortellini. Slowly caramelize onions with balsamic and brown sugar. Blend basil, nuts, garlic, oil, lemon, and Parmesan into a pesto. Toss warm pasta with pesto and lemon juice. Top with caramelized onions, torn burrata, and fresh basil.
Frequently Asked Questions
Can I make this dish ahead of time? You can prepare the pesto and caramelize the onions up to 2 days in advance. Store them separately in airtight containers in the fridge. Assemble with freshly cooked pasta and burrata just before serving.
What can I use instead of burrata? Fresh mozzarella (bocconcini), ricotta salata, or even a sprinkle of extra Parmesan cheese are excellent substitutes if burrata is unavailable.
How do I store leftovers? Store components separately if possible. Combined leftovers can be kept in an airtight container in the refrigerator for 1-2 days. The pasta may absorb the pesto, so add a drizzle of olive oil when reheating gently.
Can I use a different nut for the pesto? Absolutely. Walnuts, almonds, or even sunflower seeds are great, budget-friendly alternatives to pine nuts.
Is there a way to make this vegan? Yes. Use vegan cheese tortellini, substitute nutritional yeast for the Parmesan in the pesto, and replace the burrata with a vegan cheese alternative or simply omit it.
Common Mistakes to Avoid
Avoid rushing the caramelized onions; cooking them over too high heat will burn the sugar and make them bitter. Do not over-process the pesto, as it can become bitter and lose its fresh texture—pulse just until combined. Ensure your tortellini is well-drained before tossing with the pesto to prevent a watery sauce. Finally, add the burrata at the very end to preserve its creamy, cool texture.
Conclusion
This Lemon Pesto Tortellini with Caramelized Onions and Burrata is a stunning dish that masterfully balances rich, sweet, tangy, and creamy flavors. It proves that with a few quality ingredients and simple techniques, you can create a restaurant-worthy meal in just 30 minutes. Perfect for a quick weeknight dinner or for impressing guests, this recipe is sure to become a new favorite.
