Orecchiette with turnip greens, chickpeas and crunchy breadcrumbs

Ingredients

For 1 serving

• Durum wheat pasta75 g
• Broccoli rabe250 g
• Cooked chickpeas90 g
• Breadcrumbs10 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper0.5
• Saltto taste

Contains: gluten,

In season: November – March

Method

1. Put a large pan of water on for the pasta. Meanwhile wash the turnip tops, discard the toughest stalks and any damaged leaves, keeping the florets and tender leaves; cut the larger ones into pieces.
2. Toast the breadcrumbs in a dry frying pan over a medium heat for 2–3 minutes, stirring often, until golden and fragrant; tip them into a small bowl.
3. When the water boils, salt it, add the turnip tops and after 5 minutes add the orecchiette; cook them together for the time on the packet, until the pasta is al dente.
4. Meanwhile, in the same frying pan, warm the oil over a low heat with the crushed garlic and crumbled chilli for a couple of minutes, until the garlic is just golden.
5. Add the drained chickpeas and let them take on the flavour for 3 minutes over a medium heat, until glossy; remove the garlic.
6. Drain the orecchiette and greens, keeping a ladleful of cooking water, tip them into the pan and toss for 1 minute over a high heat with a splash of the water, until coated. Serve topped with the crunchy breadcrumbs.