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Are you familiar with the magic of store-bought cheese tortellini? It takes almost zero effort to dress up and tastes like you spent all day making it. But instead of pairing the pasta with jarred marinara, try this balsamic brown butter tortellini with spinach and hazelnuts, from Sheela Prakash’s new cookbook, Mediterranean Every Day.
“Cooking something that feels fancy doesn’t necessarily mean toiling for hours in the kitchen,” Prakash writes. “If you don’t believe me, take this recipe as proof. Fresh or frozen cheese tortellini is ubiquitous in grocery stores and more than fine when tossed with marinara sauce for a quick meal. But, in just as little time, it can become a dinner that deserves an impromptu bottle of wine after a harried Wednesday.”
“The secret is a super-easy-to-make brown butter sauce,” she continues, “which makes pretty much anyone weak in the knees. The situation would be well and good if left at that but to make it feel extra special, a surprise ingredient doesn’t hurt. In this case, it’s hazelnuts. They amp up the toasted flavor of the brown butter and add just enough crunch to keep each bite interesting.”
Say no more. We’re all in on this dish.
Reprinted with permission from Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food, Copyright © 2020 by Sheela Prakash. Published by The Harvard Common Press, an Imprint of The Quarto Group.
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