Orecchiette pasta with turnip tops

Orecchiette pasta with turnip tops

Preparation time:

Less than 30 Minuti

Nutritional information:

363kcal / per serving

Course:

First course

i

Seasonal dish:

Winter

Enviromental Impact:

Low (0.249kg CO2 eq) i

Turnip tops is a vegetable a little like a mix between tenderstem broccoli and kale or spinach, which is frequently found in Mediterranean countries. Although hard to find in the UK, a green grocer may be able to help in the spring, or you can replace it with a similar dark leafy vegetable such as kale. Orecchiette pasta shapes look like little thumb prints – you can buy it in an Italian deli or higher-end supermarkets.

Ingredients for 4 portions

  • Orecchiette Pasta 320 g
  • Fresh turnip tops (or similar e.g., kale) 600 g
  • Onion 1/2
  • Extra virgin olive oil 2 tbsp
  • Garlic 1 clove
  • Chili to taste
  • Anchovies 2 fillets

Preparation

1.

Start with the turnip tops, removing the outer leaves, rinse and then boil for a few minutes in plenty of salted water.

2.

Chop up the half onion and sauté for a few minutes in a frying pan with the two tablespoon of extra virgin olive oil.

3.

Roughly chop the turnip tops and add to the frying pan when the onion is golden.

4.

Add a glass of water and cook until all the liquid has been absorbed.

5.

In the meantime cook the orecchiette and, when they’re ready, drain and toss for a few minutes in the frying pan with the sauce.

Enviromental Impact

Low

Details

Per serving:

0.249kg CO2 equivalent i

Carbon footprint



To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.