Radish Top Pasta

If you grow your own radishes try this peppery pasta sauce, particularly when some of the radishes are too big and woolly to be good raw.

Serves 4

About 25 radishes with their leaves

Salt and black pepper

350g pasta

3 tbsp extra virgin olive oil

1 onion, chopped

1 garlic clove, finely chopped

75g pine nuts, toasted

75g Parmesan cheese, plus more to serve

Bunch of flat-leaf parsley, chopped

Cut the tops off the radishes and wash and dry them. Slice the radishes and chop their leaves.

Bring a large pan of salted water to the boil and add the pasta.

Meanwhile heat the oil in a pan and sweat the onion for 3-4 minutes. Add the garlic, pine nuts, radish tops and the sliced radishes, and cook until the tops wilt and soften.

Remove from the heat, season and keep warm.

When the pasta is al dente, drain, leaving a couple of tablespoons of the pasta water in the pan. Add the radishes and the Parmesan, and stir them together.

Serve the pasta with a bowl of more Parmesan and plenty of flat-leaf parsley.