brown butter pasta with tatsoi


  • Your pasta of choice, preferably curved or with ridges
  • 1/2 stick unsalted butter
  • Salt and pepper
  • Leaves of 2 to 3 bunches of tatsoi, rinsed
  • 1/2 cup chopped sage
  • Freshly grated parmesan
  • Lemon wedges, optional

Cook pasta to al dente in salted water.

When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. Serves 2.

* Tatsoi is easily distinguishable by the thick, dark green, spoon-shaped leaves. With a lightly bitter taste, like Swiss chard, tatsoi is a good green to eat raw in a salad, or tossed in Chinese soups at the last minute.

Source: Appetite for China


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