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Wholemeal fusilli with broccoli rabe

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Ingredients

400 g wholemeal fusilli pasta
extra virgin olive oil
salt
1 kg of turnip greens
2 cloves garlic
chili

Instructions

We wash and cleanse the turnip tops, removing the outer leaves.

Sbollentiamo the tops in boiling water for about 5-6 minutes unsalted.

Pour the oil in a frying pan, two cloves of garlic and chili.

We do fry the garlic for 1-2 minutes until golden brown, then add our rape Blanch and sauté for 10 minutes.

Once cooked, remove the garlic cloves and add salt.

In a skillet cook the fusilli in salted water.

Add the pasta to the pan with the turnips and do 1-2 minutes for flavor.

Enjoy your meal.

PS: my advice is to cook the pasta al dente.


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Notes

Thanks to Stefano - curarsicongusto.it

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