Cheese Tortellini With Corn-Scallion Sauce

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Washington Post


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1 teaspoon unsalted butter

1 teaspoon olive oil

2 scallions, white and light-green parts, cut crosswise into 1/2-inch pieces (about 1/3 cup)

Kernels from 1 ear of corn (about 3/4 cup)

1/4 cup low-fat buttermilk

1/4 cup corn broth (see related recipe; may substitute 1/4 cup vegetable broth or water)

5 ounces frozen cheese tortellini (about 30 tortellini)

Kosher salt

Freshly ground black pepper

1 tablespoon freshly grated Parmigiano-Reggiano cheese (optional)

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