- 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