Ingredients for 4 people
- 400 g of macaroni or penne
- 150 g of turnip tops
- 150 g of shelled prawns
- 100 g of cherry tomatoes
- 1 clove of garlic
- 3 spoons of extra-virgin olive oil
- half a chilli pepper
Boil plenty of salted water in a pan and cook the turnip tops for 20 minutes. Remove the turnip tops and set aside the water they were cooked in.
Chop the cherry tomatoes. Thinly slice the garlic and brown it off in the olive oil in a large saucepan. Add the chopped cherry tomatoes and then the prawns. Cook for about 3/4 minutes, stirring occasionally. Add a little hot water, the turnip tops, chilli pepper and salt. Mix well together and cook for a further 5 minutes on a medium heat.
Cook the pasta, in the cooking water previously set aside and brought to the boil, until very “al dente”. Drain and toss together with the prawns and turnip tops on a high heat.