Recipe by Hey Jude
At this time of year, the Chicago Tribune begins publishing recipes that contain ingredients available at local farmer's markets. This is one of those recipes.
- 1 lb farfalle pasta (bow tie)
- 1⁄4 lb bacon, chopped
- 1 sweet onion, chopped
- 3 garlic cloves, minced
- 2 bunches spring turnips, turnips trimmed, sliced, leaves chopped
- 1 pint cherries or 1 pint grape tomatoes, halved
- 1 teaspoon salt
- fresh ground pepper
- 1⁄2 cup freshly grated parmesan cheese
Directions See How It's Made
- Heat salted water to a boil in stockpot; cook pasta until al dente, about 8 minutes.
- Reserve 1/2 cup of the cooking liquid.
- Drain pasta.
- Meanwhile, heat large skillet over medium heat; cook bacon until crisp, about 5 minutes.
- Remove bacon from pan with slotted spoon; place on paper towel to drain.
- Discard all but 2 tablespoons of the bacon grease from the skillet.
- Add the onion; cook until golden, about 5 minutes.
- Add garlic; cook 1 minute.
- Add turnips, tomatoes reserved pasta water, salt and pepper to taste.
- Cook until turnips are softened, about 5 minutes, stirring occasionally.
- Stir in turnip leaves; cook until lightly wilted, about 3 minutes.
- Place pasta in serving dish.
- Top with turnip mixture; sprinkle bacon on top.
- Pass Parmesan at table.