brown butter pasta with tatsoi

Ingredients:

  • 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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s