Yield: about 10 servings


  • 20 oz. fresh cheese tortellini
  • 8 tbsp. butter
  • 1 pint cherry (or grape) tomatoes
  • 2 ears of corn, husked
  • ½ cup peas, fresh shelled or frozen and thawed
  • Small handful of chives, minced
  • Shaved Parmesan cheese, to taste
  • Salt and pepper, to taste
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  • step 1: HideShow Images

    Bring a large pot of water to boil.  Cook tortellini according to package directions.  Drain well and rinse briefly with cold water to stop cooking and cool the tortellini slightly.

  • step 2: HideShow Images

    Meanwhile, heat the butter in a small skillet over medium heat.  Let melt and continue to cook, swirling occasionally, until the butter is a deep golden brown color (be careful not to burn it).  Set aside to cool slightly.

  • step 3: HideShow Images

    Slice or quarter the cherry tomatoes.  Cut the corn kernels from the cobs.  In a large mixing bowl, combine the tortellini, tomatoes, corn, peas and browned butter.  Toss gently to combine.  Stir in the chives and shaved Parmesan.  Season with salt and pepper to taste.