Brown Butter Tortelli

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.