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.
I made this last week after receiving my Feb issue of SL. Followed recipe exactly except for cooking 1 lb of pasta (I have 4 people to feed) and I used Collard Greens instead of Turnips. It has good flavor. When you stir the parmesan cheese into greens/ham mixture, the cheese makes it all clumpy and one big gooey mess. Next time I would not mix parmesan cheese in, but would just serve it on top of pasta. Also, you need to toss pasta and ham mixture all together so the pasta gets coated in the flavorful sauce. We served extra goat cheese on top of pasta as my family loves goat cheese! I probably would not make recipe again just b/c of the clumpiness of ham mixture. It does have good flavor though and it is worth making at least one night.
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