Summary

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

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Instructions

1. 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.
2. 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.
3. Drain the pasta, save some pasta water. Mix everything together well, if too dry, possibly stir in a little more pasta water.
4. Serve sprinkled with freshly grated parmesan.