Cheese Tortellini with Spinach, Peas and Brown Butter

I was on a plane, headed for a girlie friend trip to Newport Beach, perusing a Real Simple magazine and found this good looking recipe.  Since I have a Creative Cooking class coming up (When Life Hands You Lemons...) and we'll be featuring recipes that call for lemon, of course this recipe jumped out at me.  So, if you are coming to class on the 17th, you'll get to sample this.  I thought it was good warm or cold...a perfect accompaniment to a meat meal or it certainly could stand alone for lunch.  My hubby isn't too much of a pasta guy and he really liked it as well.  Next time I make it, I might add shrimp and pine nuts...well, because life is always happier with shrimp and pine nuts in it.

 

 

 

Cheese Tortellini with Spinach, Peas and Brown Butter

 

Ingredients

• 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 beefsteak tomato, coarsely chopped
• 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice (I used more)
• 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. (I didn't need to cook it that long.) 
3. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.