Tortellini Veronese

Instructions

1. 1

   Bring a large pot of water to a boil with a tablespoon of salt. Add the tortellini and boil until cooked, about six to eight minutes. Drain and keep warm. Reserve 1/2 cup of the water the pasta boiled in.

2. 2

   Heat the butter in a large skillet over medium-high heat until it bubbles. Add the shallots, garlic and crushed red pepper. Cook until fragrant, then add the wine. Bring the wine to a boil and hold it there for a minute.

3. 3

   Lower the heat to medium-low. Add the sliced scallops and cook for about two minutes.

4. 4

   Add all the other ingredients except the pine nuts. Return a a light simmer. Check the seasonings and adjust with salt and pepper. Add a little of the pasta water if the sauce is too thick.

5. 5

   Add the pasta to the pan and, with two large spoons, toss until the pasta is well blended with the sauce ingredients.

6. 6

   Garnish with toasted pine nuts. (You toast pine nuts by putting them into a metal pan under a broiler, and watching them closely. The second you see them begin to brown, take them out.)