Description
For the Pesto:
1 cup fresh basil leaves
¼ cup toasted almonds
1 garlic clove, minced
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon black pepper
For the Tortellini:
12 oz cheese tortellini, cooked and drained
1 tablespoon olive oil
1 cup cherry tomatoes, halved
1 tablespoon fresh parsley, chopped
1 ball burrata cheese, torn into pieces
For the Toasted Almond Crunch:
¼ cup sliced almonds
Directions:
In a food processor, combine the basil, toasted almonds, garlic, olive oil, lemon juice, lemon zest, salt, and pepper. Pulse until smooth and set aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add cooked tortellini and sauté for 2-3 minutes to lightly crisp up the edges.
Add the pesto to the skillet and toss to coat the tortellini evenly. Stir in halved cherry tomatoes and fresh parsley.
To make the toasted almond crunch, place the sliced almonds in a dry skillet over medium heat. Toast for 2-3 minutes, stirring frequently, until golden and
fragrant.
Plate the pesto tortellini, top with torn burrata cheese, and sprinkle with toasted almonds for added crunch.
Serve warm and enjoy!
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 450 kcal per serving
Servings: 4
