4 to 6
By Diane Morgan
I like to have recipes like this one up my sleeve so I can put one together with a fresh vegetable that I purchase and pantry staples that I have on hand, such as dried pasta, olive oil, garlic, and anchovies. Look for snowy white baby turnips with bushy fresh greens at the farmers’ market or pluck them from your garden and make this dish on a harried weeknight. The sauce comes together in the time it takes to cook the pasta.