Total Time25mins
Rating0.0/ 5.0
Servings2people
Ingredients
4
Turnip tops400 g
Extra virgin olive oil2 tbsp
Garlic2 cloves
Red chilli pepper1 small
Orecchiette pasta120 g
Salt
Instructions
1
Clean and chop the turnip tops.
2
Blanch the turnip tops in salted boiling water for about 5 minutes.
3
In a pan, heat the extra virgin olive oil and add the sliced garlic and chilli pepper. Sauté until fragrant.
4
Add the drained turnip tops to the pan and toss everything together for a few minutes.
5
Meanwhile, cook the orecchiette in the same water used for the turnip tops until al dente.
6
Drain the pasta and combine it with the vegetables in the pan. Mix well and add a drizzle of extra virgin olive oil before serving.