1 Bunch Harukei Turnips With Tops
- 3 Whole Scallions
1 Bunch Parsley
2 Teaspoons Pepper
3 Tablespoons Salted Butter
1 pkg Linguine
2 Tablespoons Grated Parmesan Cheese
2 Tablespoons Grated Pecorino Cheese
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high for the pasta. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Chop the scallions. Pick the parsley leaves off the stem.
Prepare the pasta sauce:
In a large pan, combine the butter, 2 tablespoons of olive oil, ¼ cup of water and as much black pepper as you’d like (depending on how peppery you’d like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Add the turnip bottoms (the white round part) and the scallions to the pan and saute until soft.
Cook the pasta:
Once the water is boiling, add the pasta. Cook until the pasta floats and is al dente (tender but still has a bite). Grab a cup and scoop out a cup of pasta water and set aside. Drain the pasta.
Finish the pasta:
Reheat the pan with the pasta sauce, turnips, and scallions on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in both the Parmesan and Pecorino cheeses. Then, gradually add up to 1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well combined and the greens are wilted. Season with salt and pepper and remove from heat. Plate your dish!
Photo Credit: Blue Apron
Recipe Adapted from Blue Apron