Tortellini with Sage and Brown Butter

During CSA season last year, I heard a lot about the virtues of the sage/brown butter sauce.  In the interest of full-disclosure, I'll mention that I did try to make it last year and ended up burning the sage.  Needless to say, brown butter cannot be used to brown bacon.  Try number two tasted a lot less like burned leaves.

Serves 2-4
Small bag dried cheese tortellini
1 cup snap peas, cut in half
1/8 cup finely chopped sage
2 garlic scapes, finely sliced
2 tablespoons butter
1/2 lemon
Salt and pepper to taste
Parmesan cheese for garnish

1. Cook tortellini according to package directions.  In last 3 minutes of cooking, add snap peas and cook all until done.  Drain and set aside.
2. In heavy saucepan over low heat, melt butter.  Cook butter until it turns frothy and butter begins to brown, stirring occasionally.  Add garlic scapes and sage.  Cook and stir until garlic is cooked and sage is crispy.  Remove from heat.
3. Squeeze lemon half over pan to release 1-2 tablespoons of juice.  Add salt and pepper to taste.  Stir well.  Add cooked tortellini and snap peas to brown butter sauce.  Sprinkle with Parmesan cheese for serving.