Tortellini Al Pesto Con Burrata Recipe

Remove thick stems from the basil and rinse leaves briefly; pat dry thoroughly. Toast the pine nuts in a small dry skillet over medium heat 2–3 minutes, shaking often, until lightly golden and fragrant. Let cool.

In a food processor or high-speed blender combine the basil leaves, cooled toasted pine nuts, garlic cloves, 1 cup grated Parmigiano-Reggiano, salt, pepper and lemon juice. Pulse to start, then stream in the 1 cup extra-virgin olive oil with the machine running until the mixture forms a smooth but slightly textured emulsion. Scrape down the sides as needed. Taste and adjust salt, pepper, or lemon. If pesto is too thick, add 1–2 tablespoons more olive oil or 1–2 tablespoons reserved pasta water when assembling.

Transfer pesto to a bowl and cover with plastic wrap pressed to the surface to prevent browning until ready to use (or refrigerate up to 2 days). Bring to room temperature before tossing with pasta.

Bring a large pot of salted water to a rolling boil (use about 1 tablespoon salt per 4–6 liters/quart). Add the tortellini and cook according to package instructions for al dente — typically 3–5 minutes for fresh tortellini. Stir gently occasionally to prevent sticking.

Just before draining, reserve 1 cup of the hot pasta cooking water. Drain the tortellini in a colander and immediately return them to the hot pot off the heat.

Add about 1/2 to 3/4 cup of the prepared pesto to the tortellini and 2–3 tablespoons of the reserved pasta water. Gently toss or fold the tortellini with a spatula or tongs until evenly coated. Add more reserved pasta water, 1 tablespoon at a time, until the pesto forms a silky emulsion that coats the pasta (you may not need the full cup). Taste and adjust seasoning with salt and pepper. Stir in 2 tablespoons grated Parmigiano-Reggiano for extra creaminess.

Arrange the tossed tortellini on a warmed serving platter or divide among 4 shallow bowls.

Drizzle each serving with the finishing extra-virgin olive oil (about 1/2 tablespoon per bowl) and, if using, sprinkle the toasted pine nuts and remaining grated Parmigiano on top.

Gently pat the burrata balls dry with paper towels. Right before serving, place one burrata ball in the center (or divide two balls among plates if serving 4) on top of the tortellini. If using two burrata and serving 2, place one per plate.

Break open the burrata just before eating to allow the creamy interior to mingle with the pesto-coated tortellini. Scatter small basil leaves and toasted pine nuts around and on top, and finish with a crack of fresh black pepper and a light pinch of sea salt to taste.

Serve immediately so the burrata is creamy and the tortellini are warm.