Ingredients:
1 package (16- to 18-ounce) tortellini1/2 cup (1 stick) unsalted butter
1/2 cup minced onion
1 tablespoon chopped fresh sage, plus some whole leaves
1/2 cup pine nuts
6 ounces baby spinach
Directions:
Heat a saucepan of salted water to boiling. Add fresh or frozen tortellini and cook according to package directions.Meanwhile, melt butter in a large, deep skillet over low to medium heat. Add onion and chopped sage, and cook 3 minutes. Add whole sage leaves and pine nuts to skillet and cook until sage leaves are crisp and butter is golden brown. (Watch carefully, because butter goes from golden to burned quickly.)
Place spinach in a colander. Drain tortellini over spinach to wilt. Add tortellini and spinach to skillet with brown butter, tossing to coat. Sprinkle with freshly shredded Parmesan cheese, kosher salt, and freshly ground pepper to taste.
(from Red Book magazine)
