Spring Turnips With Bacon and Farfalle

• 1 lb farfalle pasta (bow tie)
• 14 lb bacon, chopped
• 1 sweet onion, chopped
• 3 garlic cloves, minced
• 2 bunches spring turnips, turnips trimmed, sliced, leaves chopped
• 1 pint cherries or 1 pint grape tomatoes, halved
• 1 teaspoon salt
• fresh ground pepper
• 12 cup freshly grated parmesan cheese

1. Heat salted water to a boil in stockpot; cook pasta until al dente, about 8 minutes.
2. Reserve 1/2 cup of the cooking liquid.
3. Drain pasta.
4. Meanwhile, heat large skillet over medium heat; cook bacon until crisp, about 5 minutes.
5. Remove bacon from pan with slotted spoon; place on paper towel to drain.
6. Discard all but 2 tablespoons of the bacon grease from the skillet.
7. Add the onion; cook until golden, about 5 minutes.
8. Add garlic; cook 1 minute.
9. Add turnips, tomatoes reserved pasta water, salt and pepper to taste.
10. Cook until turnips are softened, about 5 minutes, stirring occasionally.
11. Stir in turnip leaves; cook until lightly wilted, about 3 minutes.
12. Place pasta in serving dish.
13. Top with turnip mixture; sprinkle bacon on top.
14. Pass Parmesan at table.

pasta, bacon, sweet onion, garlic, spring turnips, cherries, salt, fresh ground pepper, parmesan cheese

Taken from www.food.com/recipe/spring-turnips-with-bacon-and-farfalle-64277 (may not work)