Cheese Tortellini w/Spinach, Peas & Brown Butter

 

Cheese Tortellini With Spinach, Peas, and Brown Butter

            

Ingredients

• 1 pound fresh or frozen cheese tortellini
• 1 cup frozen peas
• 4 tablespoons (1/2 stick) unsalted butter
• 1 small bunch flat-leaf spinach, thick stems removed (about 6 cups)
• 1 medium beefsteak tomato, coarsely chopped
• 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• kosher salt and black pepper

Directions

1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.

2. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.

3. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.

Tip

Besides adding a rich, toasty note to pasta, brown butter makes a tasty sauce for fish and steamed vegetables. Watch the butter as it cooks: It will begin to brown and smell nutty once the foam has subsided. (If it smells burned, you’ve gone too far.)