Cheese Tortellini with Brown Butter Sage Sauce

Ingredients

• 20 oz refrigerated or frozen cheese tortellini
• 6 tablespoons unsalted butter
• 10 to 12 fresh sage leaves
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 teaspoon salt, plus more for pasta water
• 1/4 teaspoon black pepper
• Squeeze of fresh lemon juice

Instructions

1. 1Cook the tortellini in salted boiling water according to package directions, about 3 to 5 minutes, until they float and are tender, reserving 1/2 cup pasta water before draining.
2. 2While the tortellini cooks, melt the butter in a light-colored skillet over medium heat, swirling occasionally, until it turns golden brown and smells nutty, about 3 to 4 minutes.
3. 3Add the sage leaves and garlic to the browned butter and cook for 1 minute until the sage is crisp and fragrant.
4. 4Add the drained tortellini to the skillet and toss gently to coat, adding a splash of reserved pasta water if needed.
5. 5Season with salt, pepper, and a squeeze of lemon juice, then stir in the Parmesan.
6. 6Serve immediately with extra Parmesan on top.

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