Sage & Garlic Browned Butter Tortellini

Serves 2

9 ounces 4-cheese tortellini
4 tablespoons unsalted butter
1½ cups sliced mushrooms
6 fresh sage leaves
3 cloves garlic, minced
Salt and pepper to your tastes

Add tortellini pasta to a pot of boiling water. Cook uncovered 3 to 5 minutes until they float to the surface, then strain off the water.

While the tortellini cooks, preheat a skillet over moderate heat. Melt the butter in the pan and toss the mushrooms and sage in the butter to coat. Sauté the mushrooms until golden brown.

Reduce heat to low, add the garlic, cooking until aromatic 20 to 30 seconds. Remove from heat, add tortellini to the skillet, and coat in the browned butter. Season with salt and pepper to your tastes, and serve immediately.

Recipe / Photograph by Kristel Matousek / www.photoricalfood.com.