Tortellini with Fresh Sage Butter

• 3 bunches fresh sage
• 1 pound good-quality tortellini
• 7 tablespoons unsalted butter

1. Wash sage and dry well.
2. Remove 6 leaves and cut into very fine julienne.
3. Coarsely chop enough sage to get 1/2 packed cup.
4. Bring a large pot of salted water to a boil.
5. Add tortellini and cook until al dente, about 8 minutes.
6. Melt 6 tablespoons butter in a large nonstick skillet.
7. Add chopped sage, a pinch of salt, and freshly ground black pepper.
8. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.
9. Drain tortellini in a colander, saving 1/4 cup cooking water.
10. Immediately put pasta in a large warm bowl, adding remaining butter.
11. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce.
12. Add salt and pepper to taste and sprinkle with julienned sage.
13. Divide immediately among warm pasta bowls.

sage, tortellini, unsalted butter

Taken from www.epicurious.com/recipes/food/views/tortellini-with-fresh-sage-butter-108991 (may not work)