Tortellini with Walnut Butter and Honey Balsamic Syrup

Pasta can be a hit or miss in this house. One of us might light a sauce while the others don't. Two of us might like the pasta while another doesn't. So when I find a pasta dish that we all like...it's a miracle.


I came across this recipe in one of my Food Network Magazines and immediately tore it out to add to my personal recipe book. The original recipe calls for Raviolis, but personally we like Tortellini better. Plus the little nooks are perfect for holding the glaze!


And for any of you that have a nut allergy or a child with a nut allergy, this recipe is delish without the walnut butter. And when I made the dish tonight, I browned the butter without the walnuts and it was still very yummy! Browning butter gives it a nutty flavor, so you won't miss the nuts.


Here is the recipe:


1/2 cup Balsamic Vinegar
4 tablespoons honey
1 bay leaf
Refridgerated Tortellini or Ravioli
6 tablespoons unsalted butter
1/3 cup fresh sage leaves
1 cup walnuts, roughly chopped
Grated Parmesan Cheese


Directions:


Bring a large pot of salted water to a boil.
Combine the honey, vinegar, and bay leaf in a hot pan. Stir until well mixed. Bring to a boil. Boil 5-7 minutes - until syrupy. Remove from heat. Let stand.


Add ravlioli or tortellini to boil water and cook following package directions.


Melt the butter in a large skillet. Add the sage and walnuts and cook until brown and nuts are toasted.


Drain the cooked pasta. Place back into pot and pour in melted butter sauce. Toss until well mixed.


Plate pasta and drizzle with honey balsamic syrup.