East Slope Syrah
Sage and Brown Butter Tortellini
- 20 oz Cheese Tortellini
- ¼ cup butter, unsalted
- ¼ cup Pecorino Romano, shredded
- ½ tbsp sage, chopped
- 1tbsp lemon juice
Cook tortellini according to instructions. Meanwhile melt butter over medium low heat until the butter just begins to brown. Add the sage to the butter, stir and then immediately add to drained pasta. Stir in Pecorino and lemon juice. Season with salt if necessary and enjoy!