Sage-Walnut Butter Tortellini
- Number of Servings: 6
Ingredients
-1/4 cup balsamic vinegar-2 teaspoons honey-bayleaf-6 tablespoons I can't believe it's not butter-1/3 cup sage leaves-1 cup chopped walnuts-15 oz Tortellini (with cheese)-parmesan for topping
Bring a large pot of salted water to a boil. Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.
Add the tortellini to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
Drain the tortellini, reserving another 1/2 cup cooking water. Add the tortellini to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the tortellini among plates and drizzle with the balsamic syrup.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNIEAROMA.
Add the tortellini to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat, then add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase the heat to high, ladle in about 1 cup cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.
Drain the tortellini, reserving another 1/2 cup cooking water. Add the tortellini to the skillet and toss to coat, adding the reserved water as needed. Remove from the heat, toss with the parmesan and season with salt. Divide the tortellini among plates and drizzle with the balsamic syrup.
Number of Servings: 6
Recipe submitted by SparkPeople user ANNIEAROMA.
Nutritional Info Amount Per Serving
- Calories: 355.8
- Total Fat: 20.8 g
- Cholesterol: 11.5 mg
- Sodium: 308.8 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 2.3 g
- Protein: 10.6 g
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