Ingredient:
one dozen fresh tortelli pasta
4 tbsp unsalted butter
1 tbsp aged balsamic vinegar
fine grain sea salt
grated zest of one lemon
2 - 3 big handfuls of torn arugula or other bitter/spicy greens
plenty of grated fresh pecorino or Parmesan cheese
Method:
Bring a large pot of water to a boil. Cook tortelli per package instructions, or until the pasta floats, in well-salted water. Then drain, reserving a small cup of the pasta water.
In the meantime, place the butter in a skillet or saucepan over medium heat. Cook until the butter has browned and is very fragrant and nutty smelling.
Remove from heat, and let it cool off for a minute or so. Whisk in the vinegar, a couple pinches of salt, and most of the lemon zest.
Add the cooked pasta to the brown butter pan and toss gently. Add a tiny, tiny splash of the reserved pasta water and toss again.
Add the arugula, then turn out immediately into individual bowls or a serving platter topped with a bit of cheese and the remaining lemon zest.
