Turnip & Crab Pasta
This easy weeknight pasta comes together in less than fifteen minutes, yet it makes for a cheerful and luxurious dish that's worthy of a holiday dinner party. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 12.7 ounces small turnips with leaves
- 5.6 ounces spaghetti
- 1 tablespoon olive oil
- 1/3 cup vegetable stock
- 1 tablespoon butter
- 5 ounces shelled crabmeat
- .4 ounces Parmigiano-Reggiano
- Black pepper to taste
- Bring a large pot of salted water to a boil.
- Separate the leaves the from the turnips. Peel the turnips thickly with a knife as the thick skin can be fibrous. Cut the peeled turnip into thin wedges.
- Add the turnip leaves to the pot of water and return to a boil. When the leaves have blanched (about 30 seconds), transfer the leaves to a colander and rinse in cold water. Squeeze out the excess water and chop. Cut the turnip roots into wedges.
- Add the pasta to the water you boiled the turnip leaves in and cook for 2 minutes less than the package direction.
- Add the olive oil to a frying pan and heat over medium-high heat. Add the turnips bottoms and fry on one side until browned then fry the other side.
- Add the turnip greens and heat through.
- Add the vegetable stock and bring to a boil.
- Whisk in the butter to emulsify and then add the cooked pasta, crab and cheese. Toss to coat evenly and serve topped with freshly cracked black pepper.