👉Balsamic Brown Butter Tortellini

🍽️ Balsamic Brown Butter Tortellini with Spinach and Hazelnuts

Craving something cozy, nutty, and a little gourmet? This Balsamic Brown Butter Tortellini with Spinach and Hazelnuts is fast enough for a weeknight and fancy enough for guests. Rich brown butter, tangy balsamic, tender pasta, and crunchy hazelnuts come together in perfect harmony.

🧾 Ingredients

1 (9–12 oz) package refrigerated tortellini (cheese or your choice)
4 tablespoons unsalted butter
2 tablespoons balsamic vinegar
2 cups fresh spinach
1/2 cup chopped hazelnuts, toasted if desired
Salt and pepper, to taste
Grated Parmesan cheese, for garnish

👩‍🍳 Instructions

1️⃣ Cook the Tortellini
Bring a large pot of salted water to a boil. Cook tortellini according to package directions. Drain and set aside.

2️⃣ Brown the Butter
In a large skillet over medium heat, melt the butter. Stir constantly until it becomes golden brown and has a nutty aroma (about 4–5 minutes). Watch closely to prevent burning.

3️⃣ Add the Balsamic
Reduce heat to low and carefully stir in the balsamic vinegar (it may bubble). Mix until emulsified.

4️⃣ Cook the Spinach and Hazelnuts
Add spinach and chopped hazelnuts to the skillet. Cook for 1–2 minutes, just until spinach wilts.

5️⃣ Toss in the Tortellini
Add the cooked tortellini. Toss gently until everything is coated in the balsamic brown butter.

6️⃣ Season & Serve
Season with salt and pepper. Serve hot, topped with freshly grated Parmesan.

🧮 Nutrition Information (per serving, serves 4):

Calories: 390
Fat: 24g
Carbohydrates: 32g
Protein: 12g
Fiber: 3g
Sugar: 4g

❓ 20 Frequently Asked Questions (FAQs)

Can I use frozen tortellini?
Yes, just cook according to package instructions.
What kind of tortellini is best?
Cheese, spinach-ricotta, or mushroom tortellini work wonderfully.
Can I substitute hazelnuts?
Yes! Walnuts, almonds, or pine nuts are great alternatives.
Is it okay to skip the balsamic?
You can, but you’ll lose that tangy balance. Try lemon juice as a substitute.
Can I make this ahead of time?
It’s best fresh, but you can prep and store in the fridge for up to 2 days.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before using.
Can I make this gluten-free?
Use gluten-free tortellini and check balsamic for additives.
Is it vegetarian?
Yes, if your tortellini and cheese are made without animal rennet.
How do I toast hazelnuts?
Bake at 350°F for 8–10 minutes, then rub skins off with a towel.
Can I add protein?
Yes — grilled chicken, crispy prosciutto, or chickpeas go well.
Can I add mushrooms?
Absolutely! Sauté them before adding spinach.
What’s the best balsamic to use?
Use a good-quality aged balsamic for best flavor.
Will the brown butter burn easily?
It can — stir constantly and remove from heat as soon as it browns.
Can I make this dairy-free?
Use plant-based tortellini and vegan butter/cheese.
Can I reheat leftovers?
Yes, gently reheat in a skillet with a splash of water or broth.
What wine pairs well with this?
Try a Chardonnay, Pinot Grigio, or light red like Pinot Noir.
Can I make it spicy?
Add a pinch of red pepper flakes with the spinach.
Do I need to peel hazelnuts?
Not mandatory, but peeling removes bitterness.
Can I serve this cold?
It works as a warm pasta salad if served at room temp.
Can I double the recipe?
Yes, just brown the butter in a larger pan or in batches.