Tortellini With Tarragon, Chives And Parsley
serves 2-4
Recipe from cookthink
Any filled pasta -- tortellini, ravioli and so on -- goes so well with a generous sprinkling of fines herbes, the classic French herb combination of tarragon, chives, parsley and chervil. It's a delicate blend that adds a touch of bright, grassy green flavor.
ingredients
2 tablespoon chopped fresh tarragon
2 tablespoon chopped fresh chives
2 tablespoon chopped fresh parsley
3 tablespoons unsalted butter
1/2 teaspoon red pepper flakes
1 pound cheese tortellini
1/4 cup freshly grated pecorino
timer
prep: 5 minutes
total: 25 minutes
tools
large pot
large sauté pan
slotted spoon
instructions
1. Bring a large pot of water and 2 teaspoons of salt to a boil. When the water boils, add the tortellini. Gently boil, stirring occasionally, until the tortellini float and are tender and heated through, 3-6 minutes.
2. Meanwhile, prep the herbs. Melt the butter in a large sauté pan over medium-high heat. When the foam subsides and the butter begins to brown, toss in the herbs (they will splatter some) and the red pepper flakes. Stir a few times and remove the pan from the heat.
3. When the tortellini are done, remove them with a slotted spoon and put them in the pan with the herb butter. Toss to coat the pasta with the herb butter. Stir in the pecorino and serve.
