- In a stockpot, bring water to a boil, season with 1 Tbsp salt/L of water.
- In a separate pan large enough to contain the pasta and sauce, add the Green Garlic Burro Fuso. Warm the sauce over low heat until melted.
- Place each Tortelloni into the salted water. Stir to ensure nothing is settled at the bottom of the pot. Cook for about 2.5 minutes. If you prefer them more tender, cook another minute.
- Gently strain the pasta into a basket or colander, or remove with a wire skimmer.
- Transfer to pan with the sauce and bring a few more tablespoons pasta water along with it.
- Allow to simmer together for 1.5 to 2 minutes over medium high heat, gently tipping the pan away from and back toward you, or use a rotating motion to keep your pasta moving. You just want to avoid the pasta sitting in one place and getting stuck to the pan. If the sauce appears tight, add a splash of water to the pan, return to a simmer, then remove from heat.
- Once the pasta appears glazed and well coated, remove from heat, serve and enjoy.
- Parmesan, pecorino or any cheese you like
- Squeeze of fresh lemon juice, swirl of good olive oil
- Fresh minced chive, parsley
- Fresh cracked black pepper
Pasta: 00 Pasta Flour, Egg, Olive Oil, Salt, Langherino Cheese, Cream, Black Truffle, Fiddlehead Fern, Garlic, Mascarpone, Ricotta
Sauce: Butter, Green Garlic, Water, Lemon Zest, Salt, Olive Oil, Xanthan Gum