Tortellini with Spinach & Brown Butter



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 beef steak tomato, coarsely chopped

1 teaspoon finely grated lemon zest, plus 1 tablespoon lemon juice

kosher salt & black pepper


Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.

Meanwhile, melt the butter in a large skillet over medium heat & cook, stirring frequently, until golden (approxinately 2 to 3 minutes).

Add the spinach & tomato & cook, tossing occasionally, until the spinach is wilted & the tomato begins to soften (4-5 minutes more).

Add the tortellini, peas, lemon zest & juice, ½ teaspoon salt, & ¼ teaspoon pepper to the skillet & toss to combine.



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