500 g/1 lb 2 oz turnip tops 4 anchovy fillets
3 tablespoons olive oil, plus extra for drizzling 320 g/11 oz penne
salt and pepper


1.Cook the turnip tops in salted, boiling water for 10 minutes, then drain and chop. Put the anchovy fillets and the olive oil in a food processor and process to a purée.
2. Cook the penne in a large pan of salted, boiling water until al dente, then drain and tip into a fairly deep warm serving dish.
3. Add the turnip tops, drizzle with oil, season with pepper and stir. Pour in the anchovy purée, mix again and serve.

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