Husband was away on a business trip, and I was looking for a recipe that included tomatoes or mushrooms for me to try. Have I mentioned he doesn’t like tomatoes or mushrooms?
This recipe is from Real Simple, September 2012.
I did not alter the recipe in any way.
Cheese Tortellini with spinach, peas and brown butter
1 lb fresh or frozen cheese tortellini
1 c frozen peas
4 tblsp unsalted butter
1 small bunch flat-leaf spinach, thick stems removed (about 6 cups)
1 medium beefsteak tomato
1 tsp finely grated lemon zest
1 tblsp 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, 1/2 tsp salt and 1/4 tsp pepper to the skillet and toss to combine.
I still haven’t perfected the brown butter technique, I think I should have cooked the butter just a little longer. This was a wonderful dish, filling and light. To make it a little more hearty, I would add a cup of shredded chicken and maybe saute some mushrooms before adding the spinach and tomatoes.