Ingredients

• 850 g turnip greens
• 500 g rigatoni type pasta
• 300 g Jerusalem artichoke
• 200 g fresh goat cheese
• 8 cherry tomatoes in oil
• 2 anchovy fillets in salt
• a red onion
• a fresh chili
• pecorino cheese
• extra virgin olive oil
• salt
• pepper

For the recipe of baked pasta with turnip tops, peel the Jerusalem artichokes, cut them into pieces and boil them in boiling salted water for 20 minutes.
Clean the turnip tops and blanch them for a minute in salted water; drain and brown them in a pan with a little oil and chilli pepper for 5 minutes. Cut the onion into slices and brown it in a veil of oil for 5 minutes. Cook the rigatoni in plenty of boiling salted water, draining them 4-5 minutes before the scheduled time.
Blend the goat's cheese with the desalted anchovy fillets, 30 g of oil, a minced pepper and a ladle of pasta cooking water. Mix the rigatoni with this cream, the turnip tops, the Jerusalem artichokes, the browned onion the tomatoes in oil cut into slices and 4-5 cloves of grated pecorino cheese; transfer the dough into a pan and bake at 180 ° C for about 15 minutes. Bring it forward Prepare the pasta pan the day before and store it in the fridge. At the last, gratinatela in the oven at 180 ° C for 20 minutes.

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