Turnips with lemon ricotta and hazelnuts [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 203) by Joshua McFadden and Martha Holmberg

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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

  • Eat Your Books

    Can substitute lumache or conchiglie pasta for rigatoni.

  • nlehrer on December 13, 2025

    Delicious. Used blanched broccoli rabe instead of turnips + greens. The ricotta ended up getting a bit clumpy so I’ll keep a closer eye on it next time!

  • SheilaS on November 07, 2025

    For me, 4 oz pasta + 8 oz turnips + a nice bunch of greens made 2 generous servings. The combination of sweet Hakurei turnips, their slightly bitter, peppery greens, preserved lemon ricotta and toasty, crunchy hazelnuts, finished with a drizzle of lemon agrumato oil is excellent.

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