Turnip & Crab Pasta

Ingredients

• 12.7 ounces small turnips with leaves
• 5.6 ounces spaghetti
• 1 tablespoon olive oil
• ⅓ cup vegetable stock
• 1 tablespoon butter
• 5 ounces shelled crabmeat
• .4 ounces Parmigiano-Reggiano
• Black pepper to taste

Instructions

1. 1
   Bring a large pot of salted water to a boil.
2. 2
   Separate the leaves the from the turnips. Peel the turnips thickly with a knife as the thick skin can be fibrous. Cut the peeled turnip into thin wedges.
3. 3
   Add the turnip leaves to the pot of water and return to a boil. When the leaves have blanched (about 30 seconds), transfer the leaves to a colander and rinse in cold water. Squeeze out the excess water and chop. Cut the turnip roots into wedges.
4. 4
   Add the pasta to the water you boiled the turnip leaves in and cook for 2 minutes less than the package direction.
5. 5
   Add the olive oil to a frying pan and heat over medium-high heat. Add the turnips bottoms and fry on one side until browned then fry the other side.
6. 6
   Add the turnip greens and heat through.
7. 7
   Add the vegetable stock and bring to a boil.
8. 8
   Whisk in the butter to emulsify and then add the cooked pasta, crab and cheese. Toss to coat evenly and serve topped with freshly cracked black pepper.