Farfalline with turnip, mushrooms and greens

This post is dedicated to a dear blogger whose every post reflects her sincerity and sweetness - Linda OutOfTheGarden(AndLatelyByTheLake). If it hadn't been for her timely rant, you wouldn't be reading this - because there wouldn't have been anything to read. Oh by the way, do read her rant - you'd be hard pressed to find a gentler, sweeter one! When I rant, I rant; when Linda rants... well, she's as likable as ever!
About this recipe, it was meant to be mild and mostly monochrome (white turnip, white pasta, white onion, white mushrooms) but I decided to greenify it a bit by adding spinach and rocket (love the stuff) and a tiny touch of red and heat by way of a fresh red chilli - and then some crunch in the form of pine nuts... and pretty soon it wasn't the original recipe any more. It was better (she said humbly). 

Recipe for: Farfalline with turnip, mushrooms and greens

Ingredients:

1/2 cup farfalline or orzo pasta
1 medium turnip, peeled and sliced about 1/4 cm thick and each slice quartered
1 small onion or 2 banana shallots, chopped fine
1/3 cup chestnut mushrooms, sliced
Good handful of spinach leaves, torn
Good handful of rocket leaves
1 red chilli, minced very fine (optional)
1 fat clove garlic, sliced
1 tsp butter
2 tsp olive oil
Salt and pepper to taste
2 tbsp basil and parsley, sliced
1 tbsp toasted pine nuts, for garnish

Method:

1. Cook the orzo/farfalline according to directions in plenty of boiling salted water. Drain, toss with a little olive oil and set aside.

2. Heat 1 tsp oil in a pan and add the garlic, chillies and shallots and stir. Cook over medium heat until the shallots are soft and light brown. Remove from the pan and set aside.

3. In the same pan, heat the remaining oil and butter, add the sliced turnip and mushrooms. Fry until they're golden brown, about 7-8 minutes.

4. Add the cooked shallots to the pan and mix them in. Toss in the spinach and rocket, then stir in the cooked pasta. Add salt and pepper to taste. Stir in the basil and parsley, scatter over the pine nuts, and serve hot or at room temperature.