Brown Butter Tortellini
Celia's Traditional balsamic vinegar
| Category: | PASTAS |
Ingredients
Kosher salt and freshly ground black pepper
6 tablespoons butter
½ cup hazelnuts, chopped
2 tablespoons chopped shallot
4 tablespoons Celia's Traditional balsamic vinegar, divided
16oz fresh or frozen cheese tortellini
5-6 hand fulls of fresh baby spinach
Freshly shaved Parmesan cheese, for serving
Brown Butter Tortellini Directions
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, cut the butter into a large skillet over medium heat to melt.
- Cook, stirring occasionally, until the butter is golden, about 3 minutes. Add the hazelnuts and cook, stirring occasionally, until the nuts are golden, about 3 minutes.
- Add the shallot and sauté until softened, about 1 minute more.
- Remove from the heat and carefully stir in 3 tablespoons of the vinegar, ¼ teaspoon of salt and several grinds of black pepper.
- Add the tortellini to the boiling water and cook to al dente.
- When the tortellini are ready, reserve ¼ cup of the pasta water with a measuring cup, then drain the tortellini. Add the reserved pasta water and tortellini to the pan and bring the mixture to a simmer. Add the spinach, handful by handful, tossing and gently stirring until the spinach has wilted and the sauce has thickened enough to coat the pasta evenly, about 2 minutes.
- Remove from the heat and stir in the remaining 1 tablespoon of vinegar. Taste and season with additional balsamic and salt and pepper, as needed.
- Serve garnished with shaved Parmesan.
