Brown Butter Balsamic Pasta

by lindsay lundquist
fromloukitchenwithlove.blogspot.com

INGREDIENTS:
20 ounces store bought ravioli or tortellini, cheese or mushroom (or noodles)
7 tablespoons butter
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup toasted, chopped walnuts or pecans (optional)
1 cup sliced mushrooms (optional)
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To change flavor omit walnuts and mushrooms and add
1 cup steamed diced steamed broccoli
1 cup diced cherry tomatoes
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1/4 cup freshly grated Parmesan
(You already have most of these ingredients in your cupboard!)


DIRECTIONS:
Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite. Drain.

Saute the mushrooms, put aside.

Meanwhile, in a medium saucepan cook the butter over medium heat, stirring frequently. When the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. Let cool for about 1 minute. Stir in the balsamic vinegar, salt, and pepper. (It is kind of a balance, you want it brown enough but you don't want to burn it! Watch it the whole time!)

Combine the pasta and the sauce. Sprinkle the Pecans and Parmesan over the top. Serve immediately!