All you need in one delicious serving. Except that you’ll want to go back more than one serving.
Prep time: 15 minutes
Cook time: 15 minutes
3-4 tablespoons olive oil
2 bell peppers, cut in to 1/4 inch chunks
1 bunch scallions, cleaned, white and light green parts chopped into 1/8 inch pieces
3-4 tomatillos, cut into 1/4 inch chunks
1 hot pepper, seeds and membranes removed, minced
1 bunch turnip greens, cleaned, stems and leaves separated and coarsely chopped
1 clove garlic, crushed
1 large tomato, 1/2 inch chunks
1/2 cup chopped fresh basil
1 pound whole wheat pasta
Heat the pasta water. Whisk the eggs in a bowl and set aside.
While the water is heating, heat the oil in a large skillet or saute pan over medium-low heat and saute peppers, scallions, tomatillos, and hot pepper for 5 minutes, stirring occasionally. Add the turnip green stems and garlic and cook for another 2 minutes, stirring, then add the turnip greens, cover, and cook for one more minutes or until greens are wilted. Remove from heat.
Cook the pasta to your liking, drain, and return to the pasta pot. Stir in the eggs. The heat from the pasta will cook the eggs. Scrape the pasta into a serving dish, and top with the vegetables from the skillet, along with the tomato and the basil. Gently mix in the vegetables. Serve, topping with crumbled feta cheese.
A good rose or dry red alongside completes the picture.
Photo and Recipe by Tod Dimmick