Tortellini with Fresh Sage Butter

1. 1

   Wash sage and dry well.

2. 2

   Remove 6 leaves and cut into very fine julienne.

3. 3

   Coarsely chop enough sage to get 1/2 packed cup.

4. 4

   Bring a large pot of salted water to a boil.

5. 5

   Add tortellini and cook until al dente, about 8 minutes.

6. 6

   Melt 6 tablespoons butter in a large nonstick skillet.

7. 7

   Add chopped sage, a pinch of salt, and freshly ground black pepper.

8. 8

   Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.

9. 9

   Drain tortellini in a colander, saving 1/4 cup cooking water.

10. 10

    Immediately put pasta in a large warm bowl, adding remaining butter.

11. 11

    Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce.

12. 12

    Add salt and pepper to taste and sprinkle with julienned sage.

13. 13

    Divide immediately among warm pasta bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.