Turnip Two Ways Pasta
Mmm…pasta. We made this dish a couple of nights ago with some homemade pasta. I’ve never done homemade pasta, but it was fantastic! It only cooks for a second and isn’t too hard to make. Just takes some patience in the rolling out process. Hopefully that recipe will come later, for now I’m going to concentrate on the toppings.
1 bunch hakurei turnips, washed, greens separated from roots. Greens–chopped roughly and roots sliced very thin in rounds
1 stalk green garlic, chopped finely (use entire stalk…root to leaf tips)
3-4 servings of smallish pasta (angel hair, fettuccine, etc.)
Juice of one lemon
Salt and pepper to taste
First prepare the ‘toppings’ for the pasta. Chop and prep the garlic, the turnips and the turnip greens. Be sure to wash the turnip greens very well. Taste a few slices of the turnips…heavenly!
Heat up your olive oil and saute the turnip rounds, stirring frequently, add garlic as the turnips turn a bit translucent. Saute both until brown.
Start boiling water and toss in your noodles. Cook according to directions.
Once your turnips and garlic are finished, remove from pan keeping some oil. Add your slightly wet turnip greens and steam/sear over low heat until wilted but still green.
If your in the mood for decadence, try topping with some shaved Parmesan or a little feta cheese. Yum!