Instructions

1. Separate the greens from the turnips.
2. Peel and cut the turnip into 1/2 inch cubes.
3. Wash and roughly chop the greens.
4. Finely chop the shallots and garlic.
5. Pour the olive oil in a pan large enough to hold the turnips and pasta together. Heat over high heat and add the turnips. Cook over high heat until they being to brown, about 8 minutes or so. Add the chopped shallots, garlic and salt. Continue to cook, stirring, until the turnips are browned at the edges and the shallots and garlic are starting to turn golden, another five minutes or so. Turn off heat
6. Bring a large pot of salted water to boil. Add the orecchiette. After 5 minutes, add the chopped greens.
7. When the pasta is about 2 minutes from being down, heat the turnips, adding a ladle full of pasta cooking water and using a wooden spoon to deglaze the pan.
8. Drain pasta and turnip greens, reserving a cup of the cooking water.
9. Add to the hot pan of turnips, stirring to mix, and adding at least half of the reserved cooking water. If it seems dry, you can add the rest. Make sure the pasta is well coated.
10. To serve, place in dishes and top with a drizzle of your best and fruitiest olive oil.