Butter sauce Tortellini

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

12 oz cheese-filled tortellini (or butternut squash filling)

⅓ cup shelled pistachios

¼ cup grated parmesan cheese

½ cup salted butter (4oz), sliced into equal parts (113 grams)

2 large garlic cloves, minced

black pepper, to taste

15 medium/large sage leaves

1½ tablespoon lemon juice, freshly squeezed (or lime juice)

salt, to taste

Directions

Fill a pot with 4 quarts of water (about 4 liters) and add salt. It should taste like seawater. Cook tortellini according to package instructions. Drain and set aside.

Meanwhile, in a separate large skillet, add sliced butter and melt it over medium heat. Once melted, wait about a minute, lower the heat, and add minced garlic, black pepper, and sage, stirring well after each addition. Cook until garlic starts to get light brown or the milk solids start to get brown.

Turn off the heat and set aside the sage leaves. Add lemon juice, stirring to combine. If your pasta is not ready yet, transfer the sauce to a tempered glass container so it stops cooking with the carried-over heat.

To assemble the dish, pour sauce over the pasta, including the little brown bits deposited at the bottom (they have lots of flavor), and toss to coat. Add the pistachios, parmesan cheese, and crispy sage leaves that were set aside. Serve it immediately.

Nutrition

• Calories: 434 kcal
• Total Fat: 27.6 g
• Cholesterol: 85 mg
• Sodium: 627 mg
• Total Carbohydrate: 36.7 g
• Dietary Fiber: 4.1 g
• Total Sugars: 1.7 g
• Protein: 11.8 g