It’s time for a pantry raid; at least twice a month we pilfer through our pantry and fridge to make room for new arrivals, and trust in knowing that some of our favorite dishes during the pandemic have come from this simple exercise in organization.

Our Tortellini with Brown Butter, Cashews, and Dates is no exception…earthy, fragrant, with just a hint of juxtaposed sweetness from the dates, our Tuesday Supper is a hit with everyone in the house, even the somber teenager.

Tortellini with Brown Butter, Cashews, and Dates

Serves: 4 | Time: 20 Minutes

INGREDIENTS

1 cup cashews

6 cloves garlic

1/2 cup butter (1 stick)

3 cups fresh kale

1/2 cup dates

16 oz. fresh tortellini, cheese stuffed

2 tablespoons balsamic vinegar

salt, pepper

Asiago or parmesan cheese, grated

TECHNIQUE

Bring a large pot of salted water to a boil. Then, rough chop cashews and mince the garlic.

In a large skillet, melt the butter on medium high heat, add cashews and garlic; cook until nuts and garlic are toasted, and butter is browned and foamy.

Add kale to the pan, sauté until softened, about two minutes; then perhaps a couple tablespoons of pasta water, if necessary. Add dates, then mix until well combined. Add balsamic vinegar, taste then add salt and pepper accordingly.

Boil tortellini according to package instructions, then add to the brown butter sauce to coat. Once plated add enough freshly grated Asiago or Parmesan cheese to your liking.