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Pasta with wilted tatsoi in a butter-parmesan cheese


  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.


  • 16 ounces dried pasta (pasta that has ridges or holes work best)
  • ½ stick of unsalted butter
  • 2 cups tatsoi microgreens
  • 1 cup basil microgreens
  • ½ cup freshly grated Parmigiano Reggiano cheese (or your preferred brand of Parmesan cheese)
  • kosher salt and coarse ground black pepper
  • 2 tablespoons chopped chives
  • 1 lemon cut in half – slice one of the halves into wedges
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