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Radish Top Pasta
From "Seasonal Recipes from the Garden"; P. Allen Smith; serves 4; ready in under 30 minutes
About 12 large radishes, with leaves
12 ounces small pasta, such as penne
1/2 cup pine nuts
3 Tablespoons extra-virgin olive oil
1 onion, chopped
1 garlic clove, finely chopped
Salt and freshly ground black pepper, to taste
1/3 cup freshly grated parmesan cheese, plus more for passing
1/2 cup fresh parsley, chopped
Wash and dry the radishes and green tops. Cut the leaves from the radishes and set aside. Cut the top and bottom off the radishes and slice them paper thin. Next, chop the radish greens. Set aside.
Fill a large pot with water, and bring to a boil -- add salt and pasta and cook according to package directions.
Meanwhile, toss the pine nuts in a dry skillet over medium-high heat until lightly browned - about 4 minutes. Remove from pan and set aside.
In the same pan, add the olive oil and heat over medium-high heat. Add onion and saute until it becomes translucent, about 4-6 minutes. Add sliced radishes and cook for 2 more minutes. Add garlic, pine nuts and radish leaves and cook just until wilted. Remove pan from heat and season with salt and pepper.
Drain the pasta, reserving a couple of spoonfuls of the cooking water. Add pasta to the skillet with the radish mixture and toss well. Add parmesan cheese and toss again. If the mixture seems too dry, add some of the reserved pasta water. Sprinkle the parsley over the top and pass additional parmesan at table.