Yield | 4 Servings
320 g Rustichella d’Abruzzo Spaghettone
500 g Turnip Greens Cime di Rapa
80 g Parmigiano Reggiano
4 spoons Extra Virgin Olive Oil
Clean and cut the turnip greens in half. Dip them in salted boiling water and cook for about 5 minutes.
In the meantime, prepare a bowl with ice and cold water. When the tops have softened, drain them and pass them in the bowl with water and ice to fix the color. Drain the turnip greens and transfer them to the glass of the immersion blender.
Add the grated Parmesan, and Extra Virgin Olive Oil.
Blend everything until obtaining a homogeneous purée in beautiful bright green. Then boil the spaghetti that you used to cook the turnip greens and cook them al dente. Drain and transfer to the turnip greens pesto, mix well to season evenly. Serve and enjoy!