At this time of year there's not a great variety of vegetables in our area...or at least we need to be a bit imaginative with what there is if we are trying to eat "local". Right now turnip greens are young and tasty and make a great, if surprising, accompaniment for pasta. Wash and boil a kilo of greens in salted water. Once tender, drain the veg and put to one side to cool. Bring the veg water back to the boil and throw in the orechiette pasta.
In a separate pan heat some olive oil and drop in a sliced clove of garlic and a chilli pepper, once the oil is flavoured drop the chopped greens in (you might only use half and keep the others as a side dish for the next day) and mix over a low heat for a good 10 minutes.
When the pasta is cooked stir together with the greens (removing the chilli pepper to avoid any unpleasant incidents) and serve with a drizzle of good oil on top.
1 kg young turnip greens
1 chilli pepper
400 g orecchiette pasta