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Tricolor fusilli pugliesi with turnip greens

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people
400 g fusilli pasta from Puglia (or orecchiette or strascinati)
a bunch of turnip greens
2 cloves garlic
extra virgin olive oil
salt

Instructions

This sauce with broccoli rabe is also suitable for traditional orecchiette (classic!), strascinati and other types of short pasta rustica. It is a simple and tasty preparation!


Peel the broccoli rabe and tagliuzzatele.
Chop the garlic and let it soften in a large frying pan with a little oil.
When it starts to sizzle, add the broccoli rabe, a little salt, a cup of water and stir.
Cook on low heat for 15-20 minutes with the lid and, checking from time to time the cooking and adding a few tablespoons of water if necessary.
Meanwhile cook the pasta in boiling salted water.
When they are cooked al dente drain and sauté together with turnip tops, then serve hot.


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Notes

Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

 

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