Tortellini with Pine-Nut Brown-Butter Sauce

1. 1

   Heat a saucepan of salted water to boiling.

2. 2

   Add fresh or frozen tortellini and cook according to package directions.

3. 3

   Meanwhile, melt butter in a large, deep skillet over low to medium heat.

4. 4

   Add onion and chopped sage, and cook 3 minutes.

5. 5

   Add whole sage leaves and pine nuts to skillet and cook until sage leaves are crisp and butter is golden brown.

6. 6

   (Watch carefully, because butter goes from golden to burned quickly.)

7. 7

   Place spinach in a colander.

8. 8

   Drain tortellini over spinach to wilt.

9. 9

   Add tortellini and spinach to skillet with brown butter, tossing to coat.

10. 10

    Sprinkle with freshly shredded Parmesan cheese, kosher salt, and freshly ground pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.