Garganelli with Nduja
Garganelli with Nduja Emulsion, Smoked Turnip, and Crispy White Beans is a bold, savory pasta dish featuring fresh ridged pasta coated in a spicy nduja-tomato sauce, layered with smoky turnip petals, crunchy pan-fried white beans, and finished with aged pecorino. Perfect for an elevated, winter-ready dinner with deep flavor and textural contrast.
Ingredients
- 200 g fresh garganelli semolina + 00 blend
- 35 g nduja
- 1 tsp tomato paste
- 30 ml dry white wine
- 60 –75 ml pasta water
- 1 tbsp olive oil
- 2 small white turnips thinly sliced
- ½ cup cooked white beans
- 20 g aged pecorino or smoked sheep’s cheese finely grated
- Olive oil salt, smoked salt (optional)
Method
- Pan-fry beans in oil until blistered and golden. Salt and set aside.
- Salt turnip slices for 10 minutes then char on dry pan until tender.
- Sauté nduja + tomato paste. Deglaze with wine, add pasta water. Off heat, swirl in oil.
- Boil until al dente. Toss in emulsion to coat.
- Toss pasta, tuck in turnip slices, scatter beans, and finish with grated pecorino.