Ingredients

The following ingredients have 8 Servings
  • 6 small turnips ((greens coarsely chopped, turnips cut into a 1/2-inch dice))
  • 1 pound pasta ((any small shape would work))
  • 1/4 cup walnuts
  • 2 cloves garlic ((crushed and minced))
  • 1/2 tsp red pepper flakes
  • 1 ½ tbsp extra virgin olive oil
  • Salt to taste
  • 12 crimini mushrooms ((or button mushrooms, sliced))
  • 2 tbsp capers
  • Salt and ground black pepper to taste

Instruction

  • Cook the pasta until al dente.
  • Heat a pot of water to boiling point. Add the turnip greens and let them cook for a minute. Turn off the heat, drain and rinse the greens.
  • Add the greens to a food processor along with the walnuts, garlic, red pepper flakes, olive oil and salt. Blitz into a fine paste.
  • Place the chopped turnips on a baking sheet sprayed with oil. Season with salt and pepper and roast in a preheated 425-degree oven about 30 minutes or until golden and tender.
  • Heat the remaining 1 tsp of extra virgin olive oil in a saucepan and roast the mushrooms over medium-high heat until golden and tender.
  • In a large bowl, mix the pasta, pesto, roasted turnips and mushrooms, and capers. Add more salt or ground black pepper to taste.