Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'

Ingredients (10)

• Salt
• 1 pound orecchiette
• 1/4 cup canola oil
• 2 medium turnips, peeled and cut into 1/4-inch dice
• 1 pound Tuscan kale, stems and center ribs removed, roughly chopped
• 2 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• Freshly cracked black pepper
• 8 tablespoons (4 ounces) unsalted butter
• 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish