Fry the breadcrumbs, tossed with a little oil, in the oven at low temperature (100°C) or in a frying pan until crisp and golden brown.
Cook the pasta according to the instructions on the package until tender and drain.
Cut the bottom hard pieces off the turnip greens and slice the rest. Wash and dry well.
Peel and slice the garlic. Cut the chili pepper into small pieces.
Heat 2 tbsp olive oil in a wide pan and sauté the garlic over low heat until lightly browned. Then stir in the chili pepper; sauté for a few minutes. Add the turnip greens and allow to wilt. Mix in the cooked pasta and mix well. Season to taste with salt. Serve with the crispy breadcrumbs on top.