Ingredients

• 180 gr. penne rigate
• A bunch of turnip tops
• A handful of pistachios
• 50 gr. “Primo sale” cheese (young pecorino cheese)
• 1 anchovy fillet
• 1 clove of garlic
• Chili flakes
• Extra-virgin olive oil
• Salt

Preparing

Wash and clean the turnip tops, then boil them in salted water. Meanwhile, heat in a frying pan 3 tablespoons of olive oil with a clove of garlic, a pinch of red pepper and one anchovy. When the vegetables are fully cooked, add the pasta and cook it. Finally, drain the pasta with turnip tops and fry in the pan for a few minutes, adding the coarsely chopped pistachios. Serve hot with the addition of flakes of cheese and a pinch of sea salt.

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