Radish top pasta
by Sarah Raven
Radish top pasta
Serves 4
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
- About 25 radishes with their leaves
- Salt and black pepper
- 350g pasta
- 3 tablespoons extra virgin olive oik
- 1 onion, chopped
- 1 Garlic clove, finely chopped
- 75g pine nuts
- 75g Parmesan cheese, plus more to serve
- Bunch of flat-leaf parsley, chopped
Cut the tops of the radishes and wash and dry them.
Slice the radishes and chop their leaves
Bring a 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 taqblespoons 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.
