Wholewheat orecchiette with turnip greens and tuna

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Broccoli rabe250 g
• Canned tuna in water90 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper0.5
• Breadcrumbs8 g
• Saltto taste

Contains: gluten, fish,

In season: November – March

Method

1. Put a pan of water on for the pasta. Meanwhile wash the turnip tops, discard the toughest stalks and any damaged leaves and cut the larger ones into pieces; drain the tuna.
2. Toast the breadcrumbs in a dry frying pan over a medium heat for 2–3 minutes, stirring, until golden; set aside.
3. When the water boils, add salt, add the turnip tops and after 5 minutes add the wholemeal 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 the chilli for 1–2 minutes, until the garlic is golden; add the flaked tuna and let it take on the flavour for 1 minute.
5. Drain the pasta and greens, keeping a ladleful of cooking water, and toss them with the tuna for 1 minute over a high heat, until well coated; remove the garlic and serve with the toasted breadcrumbs on top.