10-Minute Creamy Brown Butter, Sage & Garlic Tortellini
with Crisp Radish & Celery Salad
Cooking time
10 minutes
Servings
2/4
Calories
1050 /serving
How now brown butter? The classic sauce, known as beurre noisette in French for its hazelnut colour and toasty flavour, is made by heating butter to the foaming point. Garlic and sage imbue it with earthy flavours as it wends its way over cheese-stuffed tortellini, lovingly absorbing cream and grated Grana Padano. Address the decadence by deploying a side salad of baby greens, radishes and celery, dressed in herbed sherry vinegar.
We will send you:
- 100g Radishes
- 15ml Minced garlic
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of sage
- 1 Celery stalk
- 15ml Sherry vinegar
- 350g Fresh three-cheese tortellini (contains lipase)
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
4 or 8 tbsp Butter
Salt & pepper (S&P)
Total Fat
65 g
Saturated Fat
28 g
Sodium
1440 mg
Total Carb
94 g
Sugars
9 g
Protein
25 g
Fibre
5 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, 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 frequently, 30 sec. to 1 min., until fragrant. Add the cream and ½ the reserved cooking water; bring to a boil. Reduce the heat to simmer.
Combine the pasta
To the pan of sauce, add the pasta and ½ the cheese. Cook, stirring frequently, 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!
