The whole turnip pasta from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 470) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melissa_427 on August 08, 2024

    I utilized the turnips from my garden which were abundant in greens and lacking in turnips, thus the addition of shrimp! This was my first time eating Turnip greens and they were a bit more bitter than I anticipated, but quickly grew on me. As others who have prepared this dish mention, a squeeze of lemon really goes a long way and I'm glad we opted for that addition to the recipe.

  • crandall57 on July 09, 2024

    Really enjoyed this. Would add a squeeze of lemon to the pesto. We put Pecorino-Romano in the pesto and on top of the pasta. I think feta would also be good on top. Pistachios on top are key.

  • SheilaS on April 13, 2024

    At first bite, I thought this was just OK but it really grew on me and I'd absolutely make it again. As written, and to my taste, this needs a hit of acid to brighten and contrast with the sweetness of the cooked turnip and bitterness of the greens. I added a squeeze of fresh lemon juice to the pesto and a sprinkle of diced preserved lemon rind to the finished dish and was happy with that. I think crumbled feta would also work. The crunch from the roasted pistachios is key but another crunchy ingredient could fill in. I always use 2 oz of pasta/serving rather than the 4 oz in the recipe and thought this was good as a vegetarian main but one could easily add shrimp, chicken or salmon, either to the dish or alongside.

  • Apollonia on January 25, 2024

    I didn't have turnip greens, so followed the recipe's alternative suggestion of kale for the pesto. We enjoyed the pan fried turnips (I wouldn't have thought to put them in a pasta). The set up otherwise was fairly bog standard, but tasty enough.

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