Cheese Tortellini With Spinach, Peas, and Brown Butter


Fast and easy and so ever tasty!


  • 1 pound fresh or frozen cheese tortellini
  • 1 cup frozen peas (I used a bit more)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 small bunch flat leaf spinach
  • 1 medium tomato chopped (I used about 15 cherry tomatoes, halved and seeded)
  • 1 teaspoon finely grated lemon zest and 1 tablespoon fresh lemon juice
  • kosher salt and black pepper
  • Directions

    1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.
    2. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.
    3. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.