Turnips and turnip greens with anchovies and garlic butter [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 200) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Eat Your Books

    Can substitute brown-butter butter p. 30 for garlic butter and fettucine or pappardelle rigate for pappardelle.

  • SheilaS on November 14, 2025

    I thought this was absolutely delicious! The salty, funky anchovies melded with the sweet, tender-crisp turnip slices perfectly and were brightened up with a squeeze of fresh lemon juice. So easy to toss together if the garlic butter is on hand.

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