Pasta with prosciutto, turnips and greens Recipe - Los Angeles Times

Ingredients

• Salt
• 1 pound penne, or other short tube pasta
• 3 tablespoons olive oil
• 5 thin slices prosciutto (about 5 ounces), cut in thin slivers
• 1 1/2 cups small-diced turnips (about 3/4 pound)
• 3 cups finely chopped turnip greens
• 2 cloves garlic, minced
• 1/3 cup white wine
• 1/4 cup pecorino Romano cheese, grated