Pasta with turnip greens is a typical Italian recipe, really delicious and healthy. Here we propose an even healthier version with buckwheat pasta, characterized by an intense taste, and ground almonds that give a crunchy note and help counteract high cholesterol and inflammations. The content of antioxidants, with a powerful anti-cancer action, of turnip greens doesn’t change after cooking and this makes the recipe an amazing source of healthy substances. And the taste of this dish is something special, the perfect proof that eating yummy and healthy is possible!
Ingredients
320 g of buckwheat penne pasta (or other type of short pasta)
2 bunches of turnip greens
2 cloves of garlic
5 anchovy fillets in extra virgin olive oil
1 handful of almonds
Fresh chili pepper
Extra virgin olive oil
Sea salt
Rinse the turnip greens under running water and divide the leaves, the sticks and the buds, that look like small broccoli. Cut into coarse pieces the leaves and the sticks. Bring to boil a pot full of salty water and add the pasta, cook in accordance with the timing reported on the pack. When there are a five minutes left add also the turnip greens. In the meantime, sauté slowly the chopped garlic with a tablespoon of extra virgin olive oil and two of water. Remove from the heat and add the anchovies, let them melt and then put again on heat. When the pasta will be al dente drain pasta and vegetables and let them flavor in the frying pan with the anchovies and the garlic for a few minutes. Finally, spread some sliced fresh chili pepper and the coarsely ground almonds and serve.
