Cheese Tortellini with Sage Brown Butter
Crisp Radish & Celery Salad
Cooking time
10 minutes
Servings
2/4
Calories
540 /serving
How now brown butter? The classic sauce, also known as beurre noisette for its hazelnut colour and toasty flavour, is made by heating butter until foaming. Garlic and sage imbue it with earthy flavours. The decadence is addressed with a crunchy side salad.
We will send you:
- 4g Sage
- 2 Garlic cloves
- 100g Radishes
- 1 Celery stalk
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 350g Fresh three-cheese tortellini (contains lipase)
- 15ml Sherry vinegar
- 25g Grana Padano (contains rennet)
- 60ml Heavy cream
- 10g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
4 or 8 tbsp Butter
Total Fat
35 g
Saturated Fat
12 g
Sodium
770 mg
Total Carb
44 g
Sugars
7 g
Protein
16 g
Fibre
4 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Cut the radishes into ½ inch wedges.
- Thinly slice the celery crosswise on an angle.
- Pick the sage leaves off the stems; thinly slice the leaves.
Boil the pasta
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, stirring occasionally, 4 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
- Meanwhile, mince the garlic.
- In a large pan, heat 4 tbsp butter (double for 4 portions) on medium-high.
- Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown.
- Add the garlic and sage (be careful as it can splatter). Cook, stirring often, 30 sec. to 1 min., until fragrant.
- Add the cream and ½ the reserved cooking water; bring to a boil. Reduce to a simmer.
Combine the pasta
- To the pan of sauce, add the pasta and ½ the cheese.
- Cook, stirring often, 2 to 3 min., until combined; season with ¾ of the spices and S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
- In a large bowl, combine the vinegar, 2 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the baby greens, celery and radishes; toss well.
- Divide the pasta between your plates.
- Garnish with the remaining cheese.
- Serve the salad on the side. Bon appétit!
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