BURNT SAGE TORTELLINI
PREPARATION: 5min ~ COOK: 15min ~ READY IN: 20min
1 packet Barilla 3 Cheese Tortellini
125 g Ashgrove Traditional Butter
15 fresh sage leaves
100 g Ashgrove Parmesan, finely grated, to garnish
1 lemon, juiced
Sea salt, to taste
1 small bunch parsley, roughly chopped
- Into a saucepan of boiling water put the tortellini and cook for 10 minutes or until al dente. Meanwhile, melt the butter in a medium frypan over a medium to high heat for about 2 minutes, or until caramelised.
- Once butter starts to foam, add the sage leaves. Cook a further 2 minutes, then add lemon juice. This takes the heat out of the pan. Strain the pasta, add to the the frying pan, add the parmesan and stir through well. Season with salt and pepper.
- Spoon into serving bowls and garnish with parsley.