Turnip & Crab Pasta Recipe | PBS Food

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.)


Yield: 2 servings



  • 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


  1. Bring a large pot of salted water to a boil.
  2. 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.
  3. 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.
  4. Add the pasta to the water you boiled the turnip leaves in and cook for 2 minutes less than the package direction.
  5. 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.
  6. Add the turnip greens and heat through.
  7. Add the vegetable stock and bring to a boil.
  8. 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.
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