This pasta tossed in turnip green sauce is a unique alternative to pesto and much lighter than a typical red or white sauces normally served with pasta. The inspiration for this sauce comes from multiple different sauces, while utilizing some of my favorite herbs and spices. Check out the recipe below to find out what makes this unique!
I know what you are thinking. Why turnip green sauce? Truth be told, Palmetto Gardens approached me about developing some recipes for them. I thought it would be a great idea to try something a little different. You absolutely can use this same recipe without blending the turnip greens into a sauce if you’d like.
What should I pair with the pasta tossed in turnip green sauce?
Great question! I’d recommend either roast salmon or chicken breast (shredded, sliced, or whole) to serve with the pasta tossed in turnip green sauce. I served this with salmon and it pairs very well together. I want the sauce to be the star, so I seasoned my salmon with salt, pepper, and olive oil. Then, I roasted the salmon at 425 for 15-20 minutes.
Additional Tips
Here are some of my tips to really make this stand out:
- Cook the pasta until al dente. You will toss this together in the same pot you boiled the water in, so there will be some residual heat which might cook the pasta a little more.
- Always season your water with salt before boiling pasta.
- Save at least 1/4 cup of pasta water to mix in with any sauce you intend on mixing with pasta. The starch and saltiness will add additional flavor and texture to the sauce.
Pasta tossed in turnip green sauce
Ingredients
- 1/4 lb turnip greens
- 1/4 onion roughly chopped
- 3 garlic cloves
- 1/4 cup reserved pasta water
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 tsp marjoram
- 1 tsp caraway seeds
- 4 cups dry rigatoni
- Red pepper flake pinch (optional)
- 1/2 cup cherry tomatoes cut in half (optional)
Instructions
- Bring a pot of water to boil on high heat. Don’t forget to salt the water.
- Add the turnip greens, onion, and garlic to the boiling water and let boil for about 2 minutes. Remove the greens but do not discard the water. Put the water back on the burner and bring back to a boil. Add the rigatoni and cook until just al dente (according to package directions).
- When done, save about 1/4 cup of the pasta water. Drain the pasta and set aside.
- Add the turnip greens to a blender, along with the garlic, onion, marjoram, caraway seeds, salt, pepper, and olive oil. Blend until smooth.
- Add the green sauce into the pot, along with the pasta. Add the reserved pasta water, little by little, until you reach your desired consistency. Season with salt, pepper, and/or red pepper flakes, if necessary. Mix in the cherry tomatoes, if using.
- Enjoy with your favorite protein on top. Mine is salmon or roast chicken!
Nutrition
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