NWPA Growers Co-op
<< Back

Pasta with Wilted Tatsoi and Parmesan

ingredients:

  • 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

directions:

  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,

Search recipes

More Recipes on Pinterest

 

Basket of Hope
Recipe Product Tags