Tatsoi is also known as spinach mustard and spoon mustard. It is an Asian green that is more delicate than bok choy. Tatsoi is high in beta-carotene and Vitamins A, C, and K as well as other minerals. It is a versatile green and can replace spinach in most dishes. It can be served raw or lightly cooked. You can mix tatsoi with lettuce and other greens and drizzle with dressing or vinaigrette. Or you can steam, wilt, lightly stir-fry or sauté and serve with chicken, fish or other proteins.
Tatsoi and Avocado Fettuccini with Shrimp
1 cup tatsoi, packed
1 avocado, ripe
3 cloves garlic
¼ cup basil, packed
½ cup walnuts
1 lemon, juiced
1 teaspoon salt
2 tablespoons extra virgin olive oil
8oz large shrimp, raw
12oz fettuccini noodles
¼ cup asiago cheese, grated
Pepper to taste
1. Peel and de-vein shrimp. Place in a bowl and refrigerate until ready to use.
2. In a medium saucepan over medium high heat, add walnuts. Cook stirring occasionally until lightly toasted and fragrant.
3. Cook pasta according to instructions on the package. Reserve 1 cup of the liquid.
4. In a large saucepan over medium high heat, heat oil. Add shrimp, season with salt and pepper. Sauté shrimp until pink and opaque. Set aside.
5. Combine tatsoi, avocado, garlic, basil, toasted walnuts, lemon juice, salt and pepper in a food processor. Blend until smooth. Add 1/2 cup pasta water and add more as needed to get the consistency you want.
6. Toss pasta and shrimp with the sauce. Top with Asiago cheese and serve immediately