Chef Kevin Cleary of L’Amante Ristorante in Burlington, VT. uses Orecchiette pasta in this dish; any toothy shape would work well. This is a great vegetarian meal, but would be delicious with spicy italian sausage added.
- 1 pound orecchiette pasta (or other pasta of choice)
- 1/4 cup olive oil
- 3-4 Hakurai turnips halved, then quartered
- 1 pound kale de-stemmed and roughly chopped
- 2 cloves garlic minced
- 1/2 tsp red pepper flakes
- freshly cracked black pepper
- 6T unsalted butter
- 2/3 cup grated Parmigiana-Reggiano cheese
Bring a large pot of well salted water to boil. Add pasta and cook until al dente. Drain the pasta reserving 1 cup of the pasta water. Set aside.
Meanwhile, heat the oil in a large saucepan till hot but not smoking. Add the diced turnips, reduce the heat to medium and cook, stirring often until the turnips are tender and golden, about 6 minutes.
Add the chopped kale (if the pan seems dry, add another tablespoon or two of oil) stirring often cook until kale is tender, another 6-8 minutes. Add the garlic and red pepper flakes and ½ cup of the reserved pasta water. Season with cracked pepper to taste. Add butter and stir gently till melted.
Add the drained pasta to the pan, add more reserved water if needed, stir in cheese, season with salt and more cracked pepper to taste. Divide pasta into warm bowls, top with additional grated cheese if desired.