Brown Butter Tortellini with toasted Garlic & Asparagus

1 lb. cheese tortellini                                 1/2 lemon zest

3 Tbsp unsalted butter                      8 oz. thin asparagus, sliced on a diagonal

2 cloves garlic, finely chopped             1/4 tsp each of kosher salt and pepper

2 Tbsp fresh chopped tarragon              grated parmesan

1/8 cup pine nuts

1. Cook the tortellini according to package directions and drain.

2. Zest 1/2 of lemon. set aside.

3. Melt the butter in a large skillet over medium heat. Add the asparagus and garlic, season with salt and pepper and cook, tossing occasionally, until beginning to soften, 2-3 minutes. Increase the heat to medium-high, add lemon zest and cook, tossing, until the butter turns golden brown, about 2 minutes.

4. Toss the asparagus mixture with the tortellini, pine nuts and tarragon. Serve topped with parmesan.