Recipe: Pasta with Tatsoi and Brown Butter

19 Feb

Tired of Thursday night kitchen sink tofu stir fries?  Well so am I.  So I wanted to do something different with our tatsoi this week.  It was a little too cold for a salad, so I pretended the tatsoi was spinach (it’s so mild in flavor) and combined it with some turnip greens for an easy brown butter pasta dish.

Ingredients

  • whole wheat pasta, preferably curved or with ridges
  • 1/2 stick unsalted butter
  • leaves from a bunch of tatsoi
  • turnip greens, torn and washed
  • 1/2 cup chopped sage
  • Freshly grated parmesan
  • Lemon wedges

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 greens 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.  The lemon really makes this dish!

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