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Brown Butter Tortelli

Friday - February 2, 2018 11:18 am , Category : RECIPES

Ingredient:

one dozen fresh tortelli pasta
4 tbsp unsalted butter
1 tbsp aged balsamic vinegar
fine grain sea salt
grated zest of one lemon
2 - 3 big handfuls of torn arugula or other bitter/spicy greens
plenty of grated fresh pecorino or Parmesan cheese

Method:
Bring a large pot of water to a boil. Cook tortelli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.

In the meantime, place the butter in a skillet or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool off for a minute or so. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest.

Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the arugula, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest.
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