Balsamic Brown Butter Pasta

This is one of the easiest dishes ever and it happens to be delicious!!!

This happens to be another Giada DeLaurentiis recipe, that I kind of altered. My mom made it first and my whole family fell in love! We all love balsamic vinegar! It almost had a dessert feel, it was that good! This dish is unbelievably easy but has great flavor, so it tastes kind of gourmet! I did mine with cheese tortellini instead of ravioli, and used pecans instead of walnuts. I also added mushrooms. Try it, I hope you love it as much as me, it is just a nice change from the usual tomato or cream sauce!

• INGREDIENTS:
• 20 ounces store bought ravioli or tortellini, cheese or mushroom
• 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
• 1 cup sliced mushrooms, optional
• 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!

Okay, so I know that it is a butter-based sauce and has a lot of it, but it has a great depth of flavor and it is very rich so you won't be able to eat a lot! So, it's alright! Just try it! Micah even liked it!