Prep 15 mins
Cook 27 mins
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
- 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.