Pasta with Turnip greens & Garlic Scapes in Lemon Cream
2 T. ghee
20 garlic scapes
1 t. red pepper flakes or 1/2 t. cayenne (we like it hot! use less if you don't)
1 or 2 pounds turnip greens (depending how much 'green' you like in your pasta)
1 pound pasta of your choice
1 pint heavy cream
3 T. fresh lemon juice
Optional garnish: chopped walnuts and/or cayenne
Bring a large pot of salted water to boil.
While you're waiting, chop the stalk ends off the turnip greens and then rinse the leaves in 2-3 changes of water. Spin dry and slice into thin ribbons.
Cut the seed pods off the garlic scapes (reserve for another use), rinse the stalks and then slice into 1/2" pieces.
Melt the ghee in a large saute pan and cook the garlic scapes on medium-high until lightly browned.
Add the red pepper flakes and the turnip greens, reduce heat to medium, cover the pan, and cook stirring occasionally until wilted.
Add the pasta to the boiling water and cook according to package directions.
While the pasta is cooking, add cream to pan, raise heat to med-high, and simmer stirring often until slightly thickened, about 5-7 minutes. The cream will bubble up a LOT so keep a close eye on it lest it boil over. If it threatens to do so, remove from heat immediately and stir vigorously! If the cream is reduced too much, it will become oily - stir in some water to return it to creaminess.
Stir in the lemon juice, reduce heat to low, and keep warm until the pasta is done.
Reserve 1/2 cup of the pasta cooking water. Drain the pasta and combine it with the sauce. I put the pasta into the saute pan with the sauce but you may need to pour the sauce into the pasta pot. Use the reserved pasta water if necessary to create a creamy sauce.
Stir to combine, adjust seasoning, and serve. I like to sprinkle with chopped walnuts.