Tortellacci di Zucca in Sage Butter with Cranberries and Walnuts


How to Make It

  1. Boil pasta in heavily salted water for 4 to 5 minutes.
  2. In a medium skillet, cook the butter with the sage until the butter is fragrant and nutty (about 3 minutes).
  3. Add cranberries and honey-glazed walnuts.
  4. Add pasta and toss; serve in a personal cast iron for presentation.

Servings: 1

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