Lasagne in green with vegan pesto and zucchini
-3 recipes
Penne integrals with turnip top pesto and pumpkin seeds
ingredients
servings
4
Wholewheat penne
360 grams
Rapiniorbroccoli rabe
600 grams
Garlic
1/2 wedge
Extra virgin olive oil
5 spoons
Pumpkin seeds
60 grams
Iodized salt
2 pinches
first courses from Italy
Penne integrals with turnip top pesto and pumpkin seeds
Penne integrals with turnip top pesto and pumpkin seeds
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A rustic and hearty recipe to enjoy the fabulous turnip greens!
preparation
step 1
First we clean the turnip tops removing the hardest and the yellow leaves, cut them into pieces and wash them in plenty of cold water to remove any residual earth.
step 2
Meanwhile, bring to a boil a pot of water, then salimola and add the turnip tops coarsely chopped. Let's cook them for 15 minutes then let's drain them, conserving the cooking water and cooling them immediately under the cold water jet.
step 3
So let's squeeze them very well and put them in the mixer with garlic, oil and pumpkin seeds. Blend intermittently and adjust the consistency pouring the cooking water of turnip greens a little at a time.
step 4
While preparing the pesto, cook the pasta! Scoliamola al dente and condiamola immediately with our sauce. Complete with some toasted pumpkin seed and hot sauce.
