Cheese Tortellini with Spinach, Peas and Brown Butter

Photo by Anna Williams

adapted from Real Simple Magazine, September 2012

via Katy Lonergan

serves 4

1 pound good quality fresh or frozen cheese tortellini

1 cup frozen peas

4 tablespoons (½ 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

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

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.

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

The key to this recipe is to use high quality fresh or frozen tortellini.