Don't discard the cooking water when you drain the pasta. Reserve 1 cup to ladle over the cooked greens, and you'll instantly create a creamy sauce.
1 (8-oz.) package fettuccine
8 ounces country ham, cut into 1-inch strips
3 tablespoons olive oil
3 shallots, finely chopped
4 garlic cloves, minced
1 pound turnip greens, stems removed and chopped
1 1/4 teaspoons dried crushed red pepper, divided
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons butter
3 tablespoons fresh lemon juice
4 ounces crumbled goat cheese
1 tablespoon lemon zest
How to Make It
Cook pasta according to package directions, reserving 1 cup pasta water. Sauté ham in hot oil in a Dutch oven over medium heat 8 minutes or until crisp. Add shallots; sauté 2 minutes. Add garlic, and sauté 1 minute. Stir in greens in batches, and cook, stirring constantly, 5 minutes. Add 1/4 tsp. red pepper, and season with salt and black pepper. Stir in cheese, next 2 ingredients, and 1/2 cup reserved pasta water; cook, stirring constantly, until butter melts and mixture thickens. Stir in up to 1/2 cup pasta water, until desired consistency is reached. Divide pasta into individual bowls; top with greens mixture, goat cheese, lemon zest, and remaining 1 tsp. red pepper.