Lemon Pesto Tortellini with Burrata & Roasted Pine Nuts is a creamy, bright and comforting pasta dish that brings together tender cheese tortellini, fresh basil pesto, zesty lemon, creamy burrata and golden roasted pine nuts. It is quick enough for a weeknight dinner but feels special enough for entertaining.

Why You’ll Love This Lemon Pesto Tortellini

This recipe is all about simple ingredients and big flavour. The fresh basil and Parmesan create a rich pesto, while lemon zest and juice add a bright, fresh contrast. Soft burrata melts gently over the warm tortellini, and toasted pine nuts provide the perfect crunchy finish.

Quick and easy: The pasta comes together in about 25 minutes.
Fresh and creamy: Lemon pesto and burrata create a silky, rich sauce.
Beautiful presentation: Fresh basil, burrata and golden pine nuts make this pasta perfect for serving straight from the platter.
Perfect balance: Bright lemon, savoury Parmesan, creamy burrata and crunchy pine nuts complement one another beautifully.

Ingredients

For the Pasta

500 g cheese tortellini, fresh or refrigerated
Salt, for the pasta water

For the Lemon Pesto Sauce

2 tbsp olive oil
3 garlic cloves, minced
1 cup fresh basil leaves
1/3 cup grated Parmesan cheese
1/4 cup pine nuts
Zest of 1 lemon
2 tbsp fresh lemon juice
1/3 cup extra-virgin olive oil
1/4 tsp salt
1/4 tsp freshly cracked black pepper

For Finishing

1 ball burrata cheese, about 125 g
1/4 cup pine nuts, roasted
Fresh basil leaves, for garnish
Extra Parmesan, for serving
Lemon zest, for finishing
Freshly cracked black pepper

How to Make Lemon Pesto Tortellini with Burrata

1. Roast the Pine Nuts

Place the pine nuts in a dry skillet over medium-low heat. Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove them from the skillet immediately and set aside.

2. Make the Lemon Pesto

Add the basil, Parmesan, 1/4 cup pine nuts, garlic, lemon zest, lemon juice, salt and black pepper to a food processor.

Pulse until finely combined. Gradually add the olive oil and blend until the pesto is smooth while still retaining a little texture.

3. Cook the Tortellini

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until tender.

Before draining, reserve about 1/2 cup of the pasta water. Drain the tortellini carefully and set aside.

4. Warm the Garlic

Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the minced garlic and cook for 30–60 seconds, just until fragrant. Take care not to let the garlic brown.

5. Combine the Pasta and Pesto

Add the cooked tortellini to the skillet. Remove the skillet from the heat and toss the pasta gently with the lemon pesto.

Add a splash of the reserved pasta water if needed. This helps create a silky sauce that coats the tortellini evenly.

6. Add the Burrata

Transfer the creamy pesto tortellini to a serving platter or individual bowls.

Tear the burrata into pieces and arrange it generously over the warm pasta. The heat from the tortellini will soften the burrata and make it wonderfully creamy.

7. Finish with Roasted Pine Nuts

Scatter the roasted pine nuts and fresh basil leaves over the top of the pasta.

8. Serve

Finish with fresh lemon zest, extra Parmesan and freshly cracked black pepper. Serve immediately while the tortellini is warm and the burrata is soft and creamy.

Lemon Pesto Tortellini with Burrata & Roasted Pine Nuts

Tips for the Best Lemon Pesto Tortellini

Watch the pine nuts: They can toast quickly, so stir frequently and remove them as soon as they become lightly golden.
Don’t brown the garlic: Gently warming it keeps the flavour mellow and aromatic.
Reserve pasta water: A splash can loosen the pesto and help it coat the tortellini beautifully.
Add burrata at the end: Keeping it on top preserves its creamy texture and makes the dish look more inviting.
Serve immediately: This pasta is at its best while the tortellini is warm and the burrata is soft.

Frequently Asked Questions

Can I use refrigerated tortellini?

Yes. Fresh or refrigerated cheese tortellini works well for this recipe. Cook it according to the package directions until tender.

Can I make the pesto ahead of time?

The lemon pesto can be prepared ahead of assembling the pasta. Store it until you are ready to combine it with the freshly cooked tortellini.

What does burrata add to the dish?

Burrata adds a soft, creamy element that contrasts beautifully with the fresh lemon pesto and crunchy roasted pine nuts.

Why should I reserve pasta water?

The starchy pasta water can be added gradually to loosen the pesto and create a smoother sauce that coats the tortellini.

Serving Suggestions

This lemon pesto tortellini works beautifully as a main course. Transfer it to a large serving platter and finish with plenty of fresh basil, roasted pine nuts, lemon zest, Parmesan and freshly cracked black pepper.

For the best result, serve it immediately while the pasta is warm and the burrata remains soft and creamy.

Nutrition & Timing

Details	Amount
Prep Time	10 minutes
Cook Time	15 minutes
Total Time	25 minutes
Servings	4
Calories	Approx. 610 kcal per serving
Protein	Approx. 23g per serving

Final Thoughts

Lemon Pesto Tortellini with Burrata & Roasted Pine Nuts is an easy way to turn a simple package of cheese tortellini into something that feels genuinely special. The fresh basil pesto brings savoury richness, lemon adds brightness, creamy burrata melts over the warm pasta, and roasted pine nuts provide a delicious finishing crunch.