Description
9 oz cheese tortellini (fresh or frozen)
¼ cup pesto (store-bought or homemade)
Zest and juice of 1 lemon
1 tablespoon olive oil
1 tablespoon roasted pine nuts
1 ball burrata cheese
1 tablespoon fresh basil, chopped
Salt and pepper, to taste
Directions:
Cook the tortellini according to package instructions. Drain, reserving ½ cup of pasta water.
In a large bowl, toss the cooked tortellini with pesto, lemon zest, lemon juice, and olive oil. Add reserved pasta water a little at a time until you reach
your desired sauce consistency.
Gently tear the burrata into pieces and add to the pasta.
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, or until golden brown.
Serve the pasta topped with toasted pine nuts, fresh basil, and a pinch of salt and pepper.
Prep Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Kcal: 450 kcal per serving
Servings: 4
Step-by-Step Guide
Follow these detailed instructions for perfect pesto tortellini every time. First, bring a large pot of generously salted water to a rolling boil. While waiting, zest and juice your lemon, and measure out all other ingredients. Once boiling, add the tortellini and cook according to the package directions, usually 3-4 minutes for fresh or 7-8 for frozen, until al dente. Before draining, carefully scoop out ½ cup of the starchy pasta water. Drain the tortellini.
Immediately, in the still-warm pot or a large mixing bowl, combine the hot tortellini with the pesto, lemon zest, lemon juice, and olive oil. Toss vigorously to coat. The heat will wake up the pesto’s flavors. Begin adding the reserved pasta water, one tablespoon at a time, tossing continuously until the sauce lightly coats each piece of pasta. Season with salt and pepper to taste.
Gently tear the burrata ball into rustic chunks and fold them into the pasta. The residual heat will soften the cheese beautifully. Finally, toast the pine nuts in a small, dry skillet over medium heat for 2-3 minutes, shaking the pan often until they are fragrant and golden. Serve the pasta immediately, topped with the toasted pine nuts and fresh basil.
Serving Suggestions
This vibrant pasta is a complete meal but can be elevated with simple sides. For a light dinner, pair it with a crisp arugula salad dressed with lemon vinaigrette. It also makes an excellent main course for a summer gathering alongside grilled vegetables like zucchini or asparagus. To add protein, top with grilled shrimp or shredded rotisserie chicken. For a casual appetizer, serve smaller portions in bowls as a stunning first course.
How-to Summary
Boil and drain tortellini, saving pasta water. Toss hot pasta with pesto, lemon, and oil, thinning sauce with reserved water. Fold in torn burrata. Top with toasted pine nuts and fresh basil before serving.
Frequently Asked Questions
Can I use a different type of cheese? Yes. Fresh mozzarella (ciliegine or pearls) is a great substitute for burrata. For a stronger flavor, try crumbled feta or goat cheese.
My pesto sauce is too thick. What can I do? This is why reserved pasta water is key. Add it slowly until the sauce reaches a silky consistency. A splash of extra virgin olive oil can also help.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of water or broth to revive the sauce; avoid the microwave, which can overcook the pasta and cheese.
Can I make this dish nut-free? Absolutely. Omit the pine nuts. For a similar crunchy texture, use toasted breadcrumbs (panko) or sunflower seeds.
Is there a dairy-free alternative? Use a high-quality vegan pesto and substitute the burrata with a creamy vegan mozzarella or a dollop of dairy-free ricotta.
Common Mistakes to Avoid
- Overcooking the Tortellini: This leads to a mushy texture. Cook only until al dente, as it will continue to soften slightly when tossed with the sauce.
- Skipping the Pasta Water: The starchy water is essential for creating a cohesive, restaurant-quality sauce that clings to the pasta.
- Burning the Pine Nuts: They toast quickly. Use medium heat, shake the pan constantly, and remove them the moment they become golden and fragrant.
- Mixing Burrata Too Vigorously: Fold it in gently at the end to preserve its beautiful, creamy pockets rather than turning it into a uniform sauce.
Conclusion
This Lemon Pesto Tortellini with Burrata is the epitome of effortless elegance. In just 15 minutes, you can create a restaurant-worthy dish that balances rich pesto, bright citrus, and luxurious cheese. By following the step-by-step guide and avoiding common pitfalls, you’ll achieve a perfectly sauced, flavorful meal every time. It’s a versatile recipe perfect for a quick weeknight dinner or for impressing guests with minimal effort.
