• ¼ cup Dierbergs butter
• 4 Dierbergs Signature Traditional Bratwurst links, casing removed
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh sage leaves
• Freshly ground black pepper
• 1 package (16 ounces) Dierbergs frozen tri-color cheese tortellini, cooked according to package directions and drained
• 2 tablespoons fresh lemon juice
• 1 cup frozen baby peas, thawed
• Pinch crushed red pepper flakes
• 1 package (2 ounces) pine nuts, toasted
• ½ cup grated Parmesan cheese

In large skillet, melt butter over medium-low heat; cook stirring often until butter just starts to brown, about 5 minutes. (Watch carefully so butter does not burn.)

 

Crumble bratwurst into skillet with browned butter. Add garlic and sage; cook stirring occasionally until meat is browned, about 6 to 8 minutes. Season with pepper.

 

Stir in tortellini and lemon juice; cook until heated through. Stir in peas and red pepper flakes. Sprinkle pine nuts and Parmesan over top.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 759
Cholesterol: 120 mg
Fat: 51 g
Sodium: 1647 mg
Carbohydrates: 47 g
Protein: 30 g
Fiber:
Saturated Fat: 19 g