Tortellini with a Brown Butter Sauce

"For a nice change, make a tricked out side dish."

This side dish is one of my family's favorites. It is so simple to make so I can put it together in no time. Browning the butter creates a nutty flavor and, combined with the added cheese, makes it amazing! The chopped nuts at the end are optional, but they do provide a nice crunch. This recipe is also very versatile. Adding some fresh chopped basil or sage brings out a nice herbal earthyness to this dish. Hope you enjoy!

Tortellini with a Brown Butter Sauce

9 oz. pkg. cheese tortellini, fresh or frozen
1 stick of butter (use 2 sticks for 1 lb. bag of frozen tortellini)
1/4 C. parmagiano reggiano cheese
2 Tbsp. fresh parsley, chopped or 2 tsp. dried parsley
handful of chopped walnuts, if desired

Cook tortellini according to the package directions, in low boiling water for about 3-5 minutes. Do not overcook or they will begin to open up. Drain off water and hold to the side. In the same pot, melt butter until it begins to bubble and turn light brown, being careful not to let it burn. Once the butter is browned, toss the tortellini back in the pot, coating well with butter. Top with cheese, parsley, and walnuts (optional). Serve immediately.