14 oz (400 g) turnip tops
14 oz (400 g) pasta shells
4 cloves garlic
1 small red chilli pepper
extra-virgin olive oil
salt and freshly ground pepper
14 oz (400 g) pasta shells
4 cloves garlic
1 small red chilli pepper
extra-virgin olive oil
salt and freshly ground pepper
method
1. Bring a large saucepan of salted water to the boil ready for the pasta.
2. Trim the larger stems and ribs from the turnip tops and discard, together with any wilted leaves. (Substitute broccoli if wished.)
3. Wash well, drain and cut into small pieces. Sprinkle the pasta into the fast boiling water to prevent it coming off the boil and cook for 14 minutes before adding your chosen green vegetable, the peeled, whole garlic cloves and the whole chilli pepper.
4. Cook until the green vegetable is only just tender and still a little crisp (about 10-11 minutes). Reserve a little of the cooking liquid when draining the contents of the saucepan.
5. Remove and discard the garlic and chilli pepper. Transfer to a large, heated serving dish, sprinkle with a little of the reserved liquid, the olive oil and freshly ground pepper.
6. Serve at once, on individual heated plates.
2. Trim the larger stems and ribs from the turnip tops and discard, together with any wilted leaves. (Substitute broccoli if wished.)
3. Wash well, drain and cut into small pieces. Sprinkle the pasta into the fast boiling water to prevent it coming off the boil and cook for 14 minutes before adding your chosen green vegetable, the peeled, whole garlic cloves and the whole chilli pepper.
4. Cook until the green vegetable is only just tender and still a little crisp (about 10-11 minutes). Reserve a little of the cooking liquid when draining the contents of the saucepan.
5. Remove and discard the garlic and chilli pepper. Transfer to a large, heated serving dish, sprinkle with a little of the reserved liquid, the olive oil and freshly ground pepper.
6. Serve at once, on individual heated plates.
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