Pasta with Turnip Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g turnip stalk
- 2 teaspoons salt
- 250 g pasta, (orecchiette or other colored)
- 3 tablespoon olive oil
- 6 anchovy fillet (s)
- 2 cloves garlic)
- 2 chilli pepper (s), red
- 2 tablespoon parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Wash the turnip stalk, remove thick stems and large, hard leaves. Chop into pieces about 1-2 cm in size. Blanch the turnip stalk in boiling salted water for 1 minute. Remove with the slotted spoon and drain. Cook the pasta in the same water according to the instructions on the packet.
- Drain the anchovy fillets, peel and finely chop the garlic, finely chop the chilli peppers as well. Heat the oil in a pan and sauté the anchovy fillets over medium heat, chopping them up with a wooden spoon. Add the garlic and chilli and fry briefly. Stir in the beetroot vegetables, add salt if necessary.
- Drain the pasta, save some pasta water. Mix everything together well, if too dry, possibly stir in a little more pasta water.
- Serve sprinkled with freshly grated parmesan.
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