Bone Marrow & Turnip Pasta

Ingredients:

• 8 oz egg yolk pasta

• 2-4 bone marrow canoes from, roasted

• 4 oz pasta water

• 1/2 cup frozen peas

• Handful of fresh veggie of choice (we used turnips)

• Black pepper

• Aleppo pepper
  

Directions:

1.Boil your pasta in salted water, drain, and keep both the water and the pasta.

2.Roasted your bone marrow and season it when it comes out of the oven, take the fat that's rendered on the pan and add it to a sauté pan on medium heat.

3.On that same pan add your veg of choice, and your pasta, and finish cooking your pasta while you add pasta water little by little, making sure you are making a luscious and delicious sauce. When your pasta is almost ready add frozen peas, shake around, and take away from the heat.

4.Add your bone marrow at this point and season with salt, black pepper, Aleppo pepper, and whatever you’re craving!