Description
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:
To make the pesto, combine basil, pine nuts, garlic, olive oil, lemon zest, lemon juice, and Parmesan in a food processor. Blend until smooth. Season with salt
and pepper to taste. Set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced onion and cook for 10-12 minutes, stirring occasionally, until soft and caramelized. Add
balsamic vinegar and brown sugar, and cook for another 2-3 minutes until the onions are golden and sticky. Set aside.
In a large bowl, toss the cooked tortellini with the lemon pesto and lemon juice.
Plate the pesto-coated tortellini, top with caramelized onions, a dollop of burrata, and fresh basil leaves.
Serve immediately and enjoy!
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 420 kcal per serving
Servings: 4
