Tortellini with Sage Brown Butter and Mushrooms
Serves 2
Adapted from Bon Appetit
Salt
1 pound store-bought cheese tortellini
½ cup (1 stick) unsalted butter
¼ cup walnuts, coarsely chopped
5 cloves garlic, smashed
6 ounces mushrooms (any variety is fine; I liked shiitake or baby bella), washed and torn into bite-sized pieces
16 sage leaves
Black pepper, freshly ground
2 teaspoons apple cider vinegar
Parmesan, finely grated, for garnish
Bring a pot of salted water to a boil. Once boiling, cook the tortellini according to its packaging. Drain and set aside.
While prepping the tortellini, heat a large skillet over medium. Add the butter (it’s easiest if you break it up into smaller pieces) and completely melt it down, about 2-3 minutes.
Add the walnuts, garlic, and mushrooms to the skillet. Sauté until the walnuts and garlic start to turn light brown, about 3-4 minutes.
Add the sage cook, stirring constantly, until it starts to crackle, crisp, and turn dark green. about 1 minute. Salt with 1½ teaspoon salt and ½ teaspoon pepper.
Turn the heat to low and add the tortellini to the skillet. Mix to coat the pasta with the sauce. Add the apple cider vinegar and stir it into the sauce. Taste the sauce and season to your preferences.
Garnish with grated Parmesan cheese over top.
Enjoy!
