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Spring Turnips With Bacon and Farfalle

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“At this time of year, the Chicago Tribune begins publishing recipes that contain ingredients available at local farmer's markets. This is one of those recipes.”
READY IN:
42mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat salted water to a boil in stockpot; cook pasta until al dente, about 8 minutes.
  2. Reserve 1/2 cup of the cooking liquid.
  3. Drain pasta.
  4. Meanwhile, heat large skillet over medium heat; cook bacon until crisp, about 5 minutes.
  5. Remove bacon from pan with slotted spoon; place on paper towel to drain.
  6. Discard all but 2 tablespoons of the bacon grease from the skillet.
  7. Add the onion; cook until golden, about 5 minutes.
  8. Add garlic; cook 1 minute.
  9. Add turnips, tomatoes reserved pasta water, salt and pepper to taste.
  10. Cook until turnips are softened, about 5 minutes, stirring occasionally.
  11. Stir in turnip leaves; cook until lightly wilted, about 3 minutes.
  12. Place pasta in serving dish.
  13. Top with turnip mixture; sprinkle bacon on top.
  14. Pass Parmesan at table.

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