Fresh Cheese Tortellini in Balsamic Brown Butter Sauce

Pasta and salad

Boil the pasta

Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.

Roast the walnuts

Meanwhile, heat a large, dry pan on medium. Toast the walnuts, stirring frequently, 2 to 3 min., until lightly browned and fragrant. Transfer to a small bowl. Reserve the pan

Thinly slice the radishes; place in a bowl of cold water. Halve the cucumber lengthwise; thinly slice on an angle. Halve, peel and mince the shallot.

Make the sauce & combine the pasta

In the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium. Sauté the shallot, 2 to 3 min., until softened and the butter begins to foam; season with ½ the spices and S&P. Add ½ the vinegar and cook, stirring frequently, 30 sec. to 1 min., until slightly reduced. Add ¼ of the reserved cooking water and the demi-glace; whisk well. Add the pasta and S&P. Cook, stirring constantly, 30 sec. to 1 min., until heated through.

Make the salad-Meanwhile, drain the radishes and pat dry with paper towel. In a large bowl, combine the baby greens, radishes, cucumber, ½ the walnuts, the remaining vinegar, 3 tbsp olive oil (double for 4 portions), the remaining spices and S&P.

Finish & serve- To the pan of pasta, if the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the cheese and remaining walnuts. Serve the salad on the side.