Fresh green flavors with satisfying heft from the turnips and the pasta. Perfect for a cool spring night.
Prep time: 5 minutes
Cook time: 25 minutes
5-6 cups chicken or vegetable stock
1 tablespoon Italian seasoning* (optional)
3 tablespoons olive oil
1 bunch hakurei turnips, greens washed and chopped, bulbs washed, thinly sliced, and kept separate
1 bunch scallions, white and light green parts thinly sliced, about 1 cup
1 cup dried whole wheat pasta, your favorite (or white pasta) 1 cup marinara sauce (Here’s a recipe for homemade sauce)
Salt to taste
Freshly-ground black pepper, to taste
Heat the stock and the marinara sauce in a stock pot over medium high heat until it reaches a low boil.
While stock is heating, heat the oil in a saute pan or skillet over medium heat and cook the turnip bulb slices for 2 minutes, stirring. Add the scallions and cook for another 3-5 minutes, stirring, or until turnips are beginning to soften. Remove from heat.
When the liquid reaches a low boil, cook the pasta until it is molto al dente, or slightly undercooked. Add the chopped turnip greens, and cook for another minute or two or until the pasta is done the way you like it, and the greens are wilted. Season to taste with salt and pepper. Ladle in to serving bowls, and top with Parmesan.
Serve with crusty bread and a glass of Chianti, and enjoy while looking out over your vineyards.
*Homemade stock has a ton of herb flavor, so you may not need to add more. However, if you’re using off the shelf stock, you might like to add Italian seasoning.
Optional: Add diced cooked meat, like Italian sausage.
Photo and recipe by Tod Dimmick