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Pasta with Wilted Tatsoi and Parmesan


  • 16 ounces dried pasta (pasta that has ridges, nooks, and crannies work best but it doesn’t matter!!)
  • ½ stick of unsalted butter
  • 2-3 big handfuls of tatsoi, thicker stems removed and bigger leaves gently torn in half
  • 4-6 basil leaves, rolled up and thinly sliced (chiffonade) (substitute dried or another herb if you don't have fresh basil)
  • ½ cup freshly grated Parmigiano Reggiano cheese (or your preferred brand of Parmesan cheese); plus more to pass at the table
  • kosher salt and coarse ground black pepper
  • 2 tablespoons chopped chives
  • 1 lemon cut in half – slice one of the halves into wedges


  1. Prepare the pasta according to the box directions, making sure to leave it al dente as it will cook more in the sauce – take a minute or so off the cooking time.  Reserve a ½ cup or so of the starchy pasta liquid; set aside and drain pasta into a colander.
  2. In a large skillet, add the butter and melt until it seems ready to brown.  Add the pasta: coat with the butter.  Add the tatsoi and toss in the skillet until it begins to wilt.  Add the basil, chopped chives, salt and pepper, and ½ cup of Parmigiano Reggiano.  Squeeze half a lemon over all.
  3. Serve with freshly grated Parmigiano Reggiano and remaining lemon.

Serves 4-6


From http://kitchenserendipity.com/2014/03/20/pasta-with-wilted-tatsoi-in-a-butter-parmesan-cheese-heaven/


This entry is related to the following products. Click on any of them for more information.
Basil, Tatsoi,

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