Pasta with turnip greens and beans, a dish I tried a few days ago, and I must admit I was thrilled with it so I decided to post a photo on my social media and I’m glad to see that the dish was very appreciated so I decided to make it again to give you the recipe that I’m about to explain how it was born, since many of you asked why both turnip greens and beans, but why not I’d say right now, turnip greens and sausage yes, why not a vegan version with turnip greens and sausage, but there’s also another reason why I thought of this combination. Practically, loving the countryside, but not having a vegetable garden, I tried to create a space in a very tight corner of the garden to practice my passion for cultivation. In the same corner last summer I had planted chili peppers, zucchini, and tomatoes, just 2 plants of each, and having little space left, because the chili peppers are still there giving me their spicy fruits even in the middle of winter, I decided despite having little space to sow turnip greens, and with pleasure they slowly grew, but having little space they grew small and thin, but since nothing is wasted in my house I decided to harvest them anyway, and use them to flavor some of my dishes, and so I did, and my truly delicious pasta with turnip greens and beans was born, which are more leaves than tops, but with an extraordinary taste that I certainly don’t find in supermarket greens. So let’s see how to make our good dish.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Minutes
- Preparation time: 40 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Pasta with Turnip Greens and Beans
- 6.35 oz mezze maniche
- 7.05 oz pre-cooked cannellini beans
- 1 bunch turnip greens
- 1 clove garlic
- 1 chili pepper
- to taste olive oil
- to taste salt
Tools for Preparing Pasta with Turnip Greens and Beans
- 1 Pot
- 1 Pan
- 1 Ladle
- 1 Skimmer
- 1 Colander
- 1 Cutting board
- 1 Knife
Steps to Prepare Pasta with Turnip Greens and Beans
Put the pot with water on the stove to cook the pasta.
After harvesting or buying the turnip greens, clean them by taking the tender parts, wash them, and chop them finely on a cutting board with a knife.
In a pan, add olive oil, garlic, and minced chili pepper, add the turnip greens, a little salt, a little water, cover, and cook. My very tender ones are ready in less than 5 minutes.
Meanwhile, the water comes to a boil, add the pasta and salt it, stir to prevent sticking. Cook it very al dente, finish cooking in the pan with the turnip greens and beans.
When the turnip greens are cooked, add the beans and let them flavor together. Mash the beans a bit with a fork to get a nice creamy dish. Turn off the heat while waiting for the pasta to be ready.
When the pasta is ready, scoop it out with a skimmer, put it in the pan, and finish cooking, adding a bit of the pasta cooking water. Stir occasionally and continue until it is cooked to your liking. If you like it dry, use little water, if you like it more brothy, use a bit more. I recommend leaving it slightly brothy, and let it rest for 2 minutes with the heat off, so it will be perfect to serve.
Here is the photo I showed you on social media
