360 g/12 1/2 oz Orecchiette
400 g/14 oz turnip tops olive oil, for drizzling
salt and pepper


1.Cook the orecchiette in a large pan of salted, boiling water for 10 minutes until al dente, then add the turnip tops and cook for a further 5 minutes until tender.
2.Drain, transfer to a warm serving dish, drizzle with plenty of olive oil and season with pepper.
3.Alternatively, heat 4 tablespoons olive oil with 2 garlic cloves, add the drained orecchiette mixture, cook for a few minutes, then discard the garlic and serve immediately.

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