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ORECCHIETTE WITH TURNIP GREENS PESTO

Writer's picture: MotherDaughterCooksMotherDaughterCooks

An Italian classic for every pasta lover with a spicy kick!



Ingredients For 4 people 400g Orecchiette pasta 500g Turnip Greens 4 anchovies fillets Garlic Chilli Olive Oil Parmigiano Cheese 10 cherry tomatoes Salt and pepper Wash the turnip greens taking off the thicker leaves (keep them for another side), Wash also the cherry tomatoes. In a large frying pan, heat up some olive oil with 4 garlic pieces and the anchovies fillets cut into pieces, with chilli flakes at taste. When the anchovies have melt down, add the cut cherry tomatoes and cook them for 5//6 minutes. Add the turnip greens and season well. Cook until the leaves are soft and have absorbed the oil. Put a pot of water on high heat and bring to boil, add some salt and throw the orecchiette in to cook with the leftovers turnip greens that will add flavour. When the orecchiette are cooked, take them out of the water and into the pan with the sauce; stir well so the pasta can soak up all the sauce and flavour. Plate the pasta and finish with a generous sprinkle of grated parmigiano cheese.

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