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Recipe

Pasta with Radish Tops and Bottoms

Servings: 4

This Mediterranean-influenced pasta is easy and delicious. Salting the radishes before cooking is the key to bringing out their lovely flavor.

Ingredients

  • Kosher salt
  • 2 cups halved red globe or French breakfast radishes (about 9-1/2 oz.)
  • Freshly ground black pepper
  • 10 oz. campanelle pasta
  • 1/4 cup olive oil, plus more for drizzling
  • 4 cups coarsely chopped radish leaves and tender stems (about 3-1/2 oz.)
  • 4 cloves garlic, thinly sliced lengthwise
  • 1/2 tsp. crushed red pepper flakes, plus more to taste
  • 1 15-oz. can chickpeas, drained and rinsed
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 1 tsp. finely grated lemon zest
  • 1 Tbs. fresh lemon juice
  • 1/4 cup toasted pine nuts
  • 1/4 cup freshly grated pecorino romano, plus more for serving

Nutritional Information

  • Calories (kcal) : 430
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 2.5
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 5
  • Sodium (mg): 520
  • Carbohydrates (g): 56
  • Fiber (g): 8
  • Sugar (g): 5
  • Protein (g): 14

Preparation

  • Bring a large pot of well-salted water to a boil.
  • Put the radishes in a medium bowl, and toss with 3/4 tsp. salt and 1/4 tsp. pepper.
  • Meanwhile, cook the pasta according to package directions until al dente. Reserve 1/2 cup of the cooking water, then drain.
  • In a large deep skillet, heat the 1/4 cup of oil over medium heat until shimmering. Add the radishes and cook, stirring occasionally, until beginning to turn golden, about 5 minutes. Reduce the heat to medium low, and add the radish leaves and stems, garlic, and pepper flakes, and cook, stirring frequently, until the garlic is fragrant and the greens are wilted, about 2 minutes. Add the chickpeas, parsley, and pasta. Stir to coat and heat through. Remove from the heat, and add the reserved cooking water a little at a time to loosen the sauce, if you like. Season to taste with salt and pepper. Stir in the lemon zest and juice, pine nuts, and the 1/4 cup of cheese.
  • Drizzle with oil, and serve with more cheese at the table.

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