1. 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. 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. 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. 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. 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 to create a silky sauce that coats the tortellini evenly.

6. 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.

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

8. 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.