Radish-top pasta
You can use any tender greens in this pasta. Rocket and spinach work well.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
15
MINUTES
Ingredients
25 radishes (leaves retained)
salt
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
bunch of flat-leaf parsley, chopped
Method
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.
