Butternut Tortelli with Pine Nuts & Greens
Tender pasta pillows filled with roasted butternut squash, sage, and ricotta, tossed in brown butter with toasted pine nuts and fresh greens. Restaurant-quality in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 10 oz fresh tortelli di zucca (butternut squash-filled pasta)
- 3 tbsp butter
- 8 leaves fresh sage leaves
- ¼ cup pine nuts
- 2 cups mixed salad greens
- ¼ cup Parmigiano-Reggiano, finely grated
- ½ whole lemon
Instructions
- 1
Toast pine nuts in a large skillet over medium heat, shaking often, until light golden and fragrant, about 3 minutes. Transfer to a plate.
- 2
Bring a large pot of salted water to a boil. Add tortelli and cook until they float and stay floating, 3-4 minutes. Reserve 1/2 cup pasta water before draining.
- 3
Return skillet to medium heat. Add butter and sage leaves. Stir constantly until butter turns golden brown and smells nutty, about 2 minutes.
- 4
Add cooked tortelli to the brown butter. Gently toss, adding pasta water a splash at a time until the sauce coats the pasta lightly.
- 5
Divide tortelli between plates. Scatter pine nuts and salad greens over top. Grate Parmigiano over everything and squeeze lemon juice across the plate.
Tools you’ll need
- large skillet
- large pot
- wooden spoon or spatula
- slotted spoon
- microplane or box grater
- measuring cups and spoons
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