Balsamic Brown Butter Tortellini with Spinach and Hazelnuts
This balsamic brown butter tortellini with spinach and hazelnuts starts with store-bought pasta but tastes like it took all day to make.
Ingredients
- Kosher salt and freshly ground black pepper
- 6 tablespoons (84g) unsalted butter
- ½ cup (70g) hazelnuts, chopped
- 2 tablespoons (20g) finely chopped shallot
- 4 tablespoons (60mL) balsamic vinegar, divided
- Two 9- or 10-ounce (255 or 283g) packages fresh or frozen cheese tortellini, or one 16- to 20-ounce, (454 to 567g) bag fresh or frozen cheese tortellini
- 5 ounces (about 5 packed cups; 142g) baby spinach
- Freshly shaved Parmesan cheese, for serving
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