I think it has been established that I love pasta? Well here’s a recipe to knock your socks off with both its simplicity and clean flavors. Nothing fancy here….this recipe works best with a pasta that has ridges, nooks, or crannies to love and cradle the sauce – I chose something fun and different that I found at The Fresh Market called Torcetti – sort of like a twisted penne. Tatsoi is basically an Asian type of spinach or dark green that I love buying at our Sarasota Farmer’s Market – but you can use any dark green including baby spinach. And – I always have on hand really amazing Parmigiano Reggiano cheese which just rocks the dish with it’s rich, salty flavor. And the butter in this?!? Oh, go for it!! Fresh basil and chives round out the dish. Yum, yum, yum, and a great dish that transitions well to spring!! Recipe is below.
Pasta with Wilted Tatsoi in Parmesan-Butter Heaven
- 16 ounces dried pasta (see above – 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)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
- 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.
- 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.
- Serve with freshly grated Parmigiano Reggiano and remaining lemon.