Creamy Pasta With Turnips and Poppy Seeds | Oregonian Recipes

Ingredients

• 1 pound fettuccine, pappardelle or other pasta of your choosing
• 2 tablespoons butter
• 4 cloves garlic, sliced
• 1 pound turnips, peeled and cut into french-fry-size wedges
• 2 cups half and half
• 1 cup grated Parmesan
• Zest of 1 lemon
• 1/4 cup sour cream
• Salt and freshly ground black pepper
• A few handfuls of spinach, turnip greens or other peppery greens, washed and roughly chopped (optional)
• 1/4 cup poppy seeds