Orecchiette With Turnip Tops

Orecchiette With Turnip Tops


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes


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Many people like to eat turnip tops (turnip greens). Make sure the greens on the end of turnips are fresh and free from decay. Tip: Turnip tops can be a bit bitter.

  • 11 Ounces Orecchiette (Fresh or Dried)
  • 2 Pounds Turnip Tops
  • 3 Garlic Cloves (Finely Sliced)
  • 3 Sardine Fillets (In Olive Oil) - Chopped
  • 3 Tablespoons Olive Oil
  • 2 Tablespoon Pasta’s Cooking Water
  • 1/2 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. Remove tougher parts of turnip tops. Keep only tips and most tender leaves.
  2. Rinse well in cold water. Drain and set aside.
  3. Cook orecchiette al dente in pot with a lot of salted boiling water.
  4. Add turnip tops 5 minutes before draining pasta.
  5. Heat olive oil in large-size heavy saucepan.
  6. Sauté garlic over medium heat until slightly golden.
  7. Add chopped sardine fillets and mix until they almost dissolve.
  8. Add 2 tablespoons pasta cooking water.
  9. Drain pasta and turnip tops. Combine pasta and turnip tops with sardine sauce. Add kosher salt and freshly ground pepper.
  10. Remove from pan and transfer to serving platter. Finish with remaining olive oil and serve warm.
  11. © Victoria Hart Glavin


Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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