Description
12 oz cheese tortellini
¼ cup basil pesto
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ cup pine nuts, toasted
8 oz burrata cheese
¼ cup freshly grated Parmesan cheese
Fresh basil leaves (for garnish)
Directions:
Cook the tortellini according to package instructions. Drain and set aside.
In a large bowl, whisk together basil pesto, lemon juice, lemon zest, olive oil, salt, and black pepper.
Add the warm tortellini to the bowl and toss to coat evenly in the sauce.
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
Plate the tortellini and tear burrata over the top.
Sprinkle with toasted pine nuts and grated Parmesan. Garnish with fresh basil leaves.
Serve immediately and enjoy!
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the 12 oz of cheese tortellini and cook according to the package directions, usually 3-5 minutes for fresh or 8-10 for dried, until al dente. Reserve ¼ cup of pasta water, then drain the tortellini.
- Prepare the Sauce: While the pasta cooks, in a large mixing bowl, whisk together ¼ cup basil pesto, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon black pepper until emulsified.
- Toast the Pine Nuts: Place a small, dry skillet over medium heat. Add ¼ cup pine nuts and toast for 2-3 minutes, shaking the pan frequently, until they are golden brown and smell nutty. Immediately transfer to a plate to cool.
- Combine Pasta & Sauce: Add the warm, drained tortellini directly to the bowl with the pesto sauce. Toss vigorously to coat every piece. If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to loosen it.
- Assemble and Serve: Divide the dressed tortellini among four plates or a large serving platter. Tear the 8 oz ball of burrata cheese into pieces and distribute it over the pasta. Sprinkle with the toasted pine nuts and ¼ cup freshly grated Parmesan. Garnish generously with fresh basil leaves.
Serving Suggestions
This rich and creamy pasta dish pairs beautifully with lighter sides. Serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness. For a heartier meal, add grilled chicken or shrimp. A crisp, chilled white wine like Pinot Grigio or Sauvignon Blanc complements the lemon and basil flavors perfectly.
How-to Summary
In summary, this 20-minute meal involves cooking tortellini, whisking a bright lemon-pesto sauce, toasting pine nuts for crunch, and combining everything with creamy burrata and Parmesan for a luxurious, restaurant-quality dish.
Frequently Asked Questions
- Can I make this dish ahead of time? You can prepare the sauce and toast the nuts ahead, but assemble just before serving. The hot pasta will melt the burrata beautifully, and the nuts will stay crunchy.
- What can I use instead of pine nuts? Toasted slivered almonds or walnuts are excellent, more affordable substitutes for pine nuts.
- Is there a substitute for burrata? Fresh mozzarella (ciliegine or bocconcini) is the best substitute, though it won’t have the same creamy center. A dollop of ricotta can also work.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the burrata will solidify and the pasta may dry out. Reheat gently with a splash of water or milk.
- Can I use a different pasta? Absolutely. This sauce works wonderfully with cheese ravioli, gnocchi, or even a short pasta like fusilli or farfalle.
Common Mistakes to Avoid
- Skipping the Pasta Water: Not reserving starchy pasta water is a missed opportunity. It’s the key to creating a silky, cohesive sauce that clings to the pasta.
- Overcooking the Pine Nuts: Pine nuts burn in seconds. Toast them in a dry pan over medium heat and shake constantly. Remove them the moment they become fragrant and golden.
- Using Cold Burrata: For the best texture, let the burrata sit at room temperature for 15-20 minutes before tearing. Cold cheese straight from the fridge won’t melt as nicely into the warm pasta.
- Over-mixing the Burrata: Gently tear the burrata over the dish. Stirring it in vigorously will break it down completely instead of leaving lovely, creamy pockets.
Conclusion
This Lemon Pesto Tortellini with Burrata is the epitome of effortless elegance. In just 20 minutes, you can create a stunning, flavor-packed meal that feels indulgent yet is surprisingly simple to prepare. The combination of bright lemon, fragrant basil, toasted nuts, and luxurious cheese is guaranteed to impress. It’s the perfect recipe for a quick weeknight dinner or a stylish meal with friends.
