There are few foods willing quicker than dried pasta. One in all them is refrigerated tortellini. Thrillingly handy, these exiguous bundles reach in a differ of fillings, nonetheless cheese-stuffed steadily wins for versatility. All you wish is a swift sauce and dinner is carried out. Obvious, it’s most likely you’ll also opt for a jarred marinara or food-processor pesto. Nonetheless this homemade well-liked is also hasty, true brown butter (a lot of it), stung with fresh garlic, then splashed with lemon zest and juice. It’s weeknight-meets-cherish: hasty ample to reach lend a hand collectively as the tortellini boil, but vastly extra flavorful than the sum of its ingredients. If dill is no longer your scene, swap in a single more soft herb adore parsley or basil. Right don’t worry with the dusky pepper; it makes the cheese filling articulate. Whereas this recipe makes a generous meal for one, it’s most likely you’ll without difficulty scale it up for a a lot bigger group.
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System
4 oz. fresh cheese tortellini (about 1 heaping cup)
Kosher salt
2 Tbsp. unsalted butter, reduce into pieces
2 garlic cloves, finely chopped
Freshly ground pepper
¼ cup chopped dill
Zest and juice of ½ lemon
Flaky sea salt
Preparation
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Step 1
Cook 4 oz. fresh cheese tortellini (about 1 heaping cup) in a mountainous pot of boiling salted water, stirring each so steadily, except very al dente, about 2 minutes no longer as a lot as equipment instructions.
Step 2
Within the meantime, cook dinner 2 Tbsp. unsalted butter, reduce into pieces, in a medium skillet over medium warmth except golden brown and nutty smelling, 2–3 minutes (watch fastidiously). Seize some distance off from warmth and mosey in 2 garlic cloves, finely chopped, a pinch of salt, and several grinds of freshly ground pepper.
Step 3
The spend of a mesh sieve, scoop tortellini out of cooking liquid and switch to skillet with brown butter sauce. Space over low warmth and toss to coat, adding a splash or two of pasta cooking liquid in the event you’d adore a looser sauce. Drag in ¼ cup chopped dill and juice of ½ lemon.
Step 4
Transfer pasta to a shallow bowl and high with zest of ½ lemon; season with flaky sea salt and extra pepper.
