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Browned Butter and Olive Oil with Fresh Herbs over Rainbow Cheese Tortellini

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Serving Size: 
  • 12 oz. Pappardelle's Rainbow Cheese Tortellini
  • 1/4 cup unsalted butter
  • 1/4 cup Bella Sol California Extra Virgin Olive Oil
  • 1/4 cup your choice of herbs: basil, oregano, rosemary, thyme, etc. (optional)
  1. Melt butter in a small saucepan and cook over medium heat. Stir or swirl pan until butter turns golden brown, about 5 minutes. Add olive oil.
  2. Add fresh herbs, 1/2 teaspoon salt, and parsley.
  3. Meanwhile, cook tortelllini in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and add tortellini. Occasionally stir gently to prevent tortellini from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the tortellini individually from the pot.
  4. Drizzle sauce over tortellini

From This Recipe

$8.50 | 12 oz. – appr. 85 small torts