Tortellini With Tarragon, Chives And Parsley
serves 2-4
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.
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
prep: 5 minutes
total: 25 minutes
large pot
large sauté pan
slotted spoon
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.
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.
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