Cheese Tortellini With Spinach, Peas, and Brown Butter

By raegrifftie

Ingredients

• 1 pound fresh or frozen cheese tortellini
• 1 cup frozen peas
• 4 tablespoons (1/2 stick) unsalted butter
• 1 small bunch flat-leaf spinach, thick
• stems removed (about 6 cups)
• 1 medium beefsteak tomato, coarsely
• chopped
• 1 teaspoon finely grated lemon zest, plus
• 1 tablespoon fresh lemon juice
• kosher salt and black pepper

Preparation

Step 1

1. Cook the tortellini according to the
package directions, adding the peas during
the last minute of cooking.
2. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently,
until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the
spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.
3. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the
skillet and toss to combine.