Orecchiette pasta with turnip greens
Ingredients
350 gr orecchiette pasta
150 gr. unwashed turnip greens
Extra virgin olive oil, salt, chili pepper
Pitted black olives, just enough
Dried tomatoes, just enough
2 cloves of garlic
Method
In a pan boil the turnip greens having removed the stalks (keeping the leaves and the flowered part) for a few minutes, 3 or maximum 4.
Then drain and put the turnip greens in a basin with cold water.
While we're boiling the orecchiette, heat the oil, garlic and chili pepper in a pan. Then add the turnip greens and season with salt. Leave to cook for a few minutes then add the dried tomatoes and olives.
Optional also breadcrumbs and pine nuts.
Finally add the orecchiette to the pan and swirl to soak up the flavour
Difficulty
