Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 1 tablespoons aged balsamic vinegar fine grain sea salt grated zest of one lemon

  3. 2 - 3 big handfuls of torn arugula or other bitter/spicy greens plenty of grated fresh pecorino or Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil. Cook tortelli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water. In the meantime, place the butter in a skillet or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling. Remove from heat, and let it cool off for a minute or so. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest. Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again. Add the arugula, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest. Serves 2. You can easily double or triple the recipe to feed more.


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