ORECCHIETTE PASTA WITH TURNIP GREENS AND MUSSELS
- 300 g I FRESCHI DI CAMPO turnip greens leaves (6 cubes)
- 1 kg mussels
- 500 g fresh orecchiette pasta
- grated Pecorino cheese
- ½ glass white wine
- 2 cloves garlic
- extra virgin olive oil
- chilli pepper
- salt and pepper
How to prepare
Clean and rinse the mussels thoroughly in running water.
Cook them in a covered pan, with oil, garlic, chilli pepper and white wine, until all the shells are open.
Remove from the shells and filter the cooking juices, which should be poured back into the pan.
Return to the flame and reduce for a few minutes.
Boil the orecchiette in the cooking liquid of the turnip greens for 4 minutes.
Drain and pour the orecchiette into the cooking liquid together with the chopped turnip greens.
Gently fry for 2 minutes, adding more olive oil, if necessary.
Remove from the heat and sprinkle with plenty of grated Pecorino cheese.