blurry hands.... |
...back to valentine's day. as i sit here and write i am waiting to start my special valentine's dinner for my honey. {he is stuck in lovely los angeles valentine's day traffic, which if you are from here you know is the worst!} i am so excited though to see how this turns out! we went to a cooking class a while back and learned how to make a garlic brown butter sage sauce that was to die for so I thought I would finally try it out! im also pairing it with my favorite and super easy spinach & artichoke dip from trader joes with a loaf of their par-baked ciabatta bread...also to die for. for dessert i am cutting a little pre made angel food cake in the shape of hearts topped with fresh strawberries, strawberry glaze and cool whip. to say the least calories don't count tonight! here is the recipe for the tortellini from food & wine...enjoy & happy ♥ day!
Tortellini with Garlic Sage Butter Sauce
- 6 tablespoons butter
- 6 cloves garlic, smashed
- 1/2 teaspoon ground sage
- 1 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 1 pound fresh or frozen meat-filled tortellini
- 2 tablespoons chopped flat-leaf parsley
- In a medium frying pan, melt the butter over low heat. Add the garlic and cook, stirring occasionally and mashing the garlic with the back of a wooden spoon, until it is soft and golden, 10 to 12 minutes. Stir in the sage, salt, and pepper.
- In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Drain the pasta and return to the pot.
- Add the butter and parsley and toss over low heat until the pasta is thoroughly coated with the butter, about 1 minute.