20-Min Tortelli di Zucca with Crispy Sage Butter
Tender pumpkin-filled pasta in a silky brown butter and sage sauce—ready in 20 minutes using store-bought tortelli. The nutty, herbal finish tastes like a trattoria dish but comes together on a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 250 g store-bought tortelli di zucca (pumpkin-filled fresh pasta)
- 4 tbsp butter
- 8 leaves fresh sage leaves
- ½ cup parmesan cheese, finely grated
- 1 clove garlic clove, minced
- ½ lemon lemon
- 2 tbsp pine nuts (toasted)
Instructions
- 1
Bring a large pot of salted water to a boil. Add tortelli and cook until they float, then 1 minute more, ~4 minutes total.
- 2
While tortelli cook, melt butter in a large skillet over medium heat. Add garlic and cook 30 seconds until fragrant.
- 3
Add sage leaves and cook 1 minute until edges crisp. Watch for the butter to turn golden brown with a nutty aroma.
- 4
Reserve 1 cup pasta water, then drain tortelli carefully and add to the skillet with the sage butter.
- 5
Gently toss tortelli in the butter sauce, adding pasta water a splash at a time until glossy, ~1 minute.
- 6
Divide between bowls. Top with parmesan, toasted pine nuts, a squeeze of lemon, and a crack of black pepper. Serve immediately.
Tools you’ll need
- large pot (5-quart minimum)
- large skillet (12-inch)
- wooden spoon
- pasta fork or tongs
- measuring cups and spoons
- microplane (for parmesan)
- citrus juicer (optional)
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