Tortelli di Zucca with Brown Butter & Sage

Step 1

Toast bread slices in a dry skillet over medium-high until golden, about 2 minutes per side. Transfer to a cutting board.

Step 2

Bring a large pot of salted water to a boil. Add tortelli and cook until they float plus 1 minute more, about 3–4 minutes total.

Step 3

While tortelli cook, add butter to the same skillet used for bread over medium heat. Stir in sage leaves and cook until butter turns golden brown and smells nutty, about 3 minutes.

Step 4

Drain tortelli, reserving 1/2 cup pasta water. Add tortelli directly to the brown butter skillet and toss gently.

Step 5

Pour 1/4 cup pasta water into the skillet to loosen the sauce. Squeeze lemon juice over the tortelli and season with black pepper.

Step 6

Divide tortelli between two plates. Top with pecorino, crumbled toasted bread, and a final drizzle of brown butter from the pan.