Mini Pasta with Baby Turnips and Greens

Adapted from The Farm at Miller's Crossing

INGREDIENTS:

• 1-2 bunches (about 15) baby salad turnips
• 4-6 ounces mini pasta
• 1 tablespoon oil
• 1 clove garlic, minced
• 1 hot pepper, minced
• Veggie Parmesan cheese

METHOD:

• Bring a pot of water to a boil; add 1 tablespoon salt
• While water is heating, cut roots off of turnips, remove leaves and cut turnips in half
• Leave turnip leaves whole and cut stems into 1 inch pieces
• Put turnips in the boiling water and cook a few minutes until tender; remove
• Put stems then leaves in the same boiling water, removing when tender
• Add pasta to the same boiling water and cook per package directions
• While pasta is cooking, heat oil in skillet
• Add garlic and hot pepper; saute until garlic is pale gold
• Add cooked turnips, stems and leaves
• Add cooked, drained pasta and a little of the cooking water
• Serve with veggie Parmesan cheese

COMMENTS:
There would normally be more greens but due to frost, at least half of the leaves had yellowed and could not be used.  Delicious regardless!