Mediterranean Lemon Pesto Tortellini with Burrata & Caramelized Onions
Ingredients:
For the Tortellini:
12 oz cheese tortellini, cooked and drained
2 tablespoons olive oil
1 large onion, thinly sliced
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
Zest of 1 lemon
For the Lemon Pesto:
1 cup fresh basil leaves
¼ cup pine nuts (or walnuts)
2 cloves garlic
¼ cup olive oil
Zest and juice of 1 lemon
¼ cup grated Parmesan cheese
Salt and pepper to taste
For Garnish:
2 oz burrata cheese
Fresh basil leaves
Directions:
Caramelize the onions: Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and cook for 15-20 minutes, stirring occasionally, until the onions are soft and golden brown. Add the balsamic vinegar and brown sugar to the onions, stirring until the sugar dissolves. Let it cook for another 2 minutes, then remove from heat and set aside.
Make the lemon pesto: In a food processor, combine the fresh basil leaves, pine nuts (or walnuts), garlic, olive oil, lemon zest, lemon juice, and Parmesan cheese. Blend until smooth, adding salt and pepper to taste. If needed, add a little extra olive oil to reach the desired consistency.
Combine the tortellini: In a large mixing bowl, toss the cooked tortellini with the lemon pesto until well coated. Stir in the fresh lemon juice and zest for an added burst of flavor.
Assemble the dish: Transfer the pesto-coated tortellini to serving plates. Top with the caramelized onions and a generous piece of burrata cheese. The creamy burrata will melt slightly, adding a rich texture to the dish.
Garnish and serve: Sprinkle with fresh basil leaves and serve immediately.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: Approx. 400-450 per serving