Tuesday, October 4, 2011

10-4 Pasta with Turnip greens and Cannellini beans

Our CSA friends gave us a bunch of turnip greens which will be substituted for the escarole we cannot get here in Paducah.


Turnip greens
Cannellini beans
Olive oil
Garlic and onions
Fresh lemon juice


Blanch the greens for about 3 minutes, drain, and sauté in olive oil with garlic and onion. Add the cannellini beans and simmer over low heat while the pasta cooks in the water used for the greens. At some point add the juice from half a lemon.

Add the pasta to the pan and mix well, serve with grated parmesan cheese.


Wow…this was delicious. The lemon juice added just the right touch to the flavors.

Without the pasta this dish would be Italian comfort food…beans and greens, simple and tasty. (usually made with escarole.)

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