Saturday, April 23, 2011

Pasta with Radishes and Radish Greens

'Tis the season for the radish! Well, in Texas, it's radish-season anyway. And while I loves me raw radishes straight from the ground (take that heat, chili cook-offs!), sometimes I can get a bit overwhelmed with radishes.

Here is a lovely and really interesting way to present radishes, and, it allows you to enjoy the radish leaves, as well!

Pasta with Radishes and Radish Greens

2 bunches radishes, with tops
1 1/2 T olive oil
1 medium onion, chopped
salt and pepper
12 oz penne, cooked
1/3 c pecorino romano, grated

Separate the greens from radishes. Rinse and dry the greens. Wash the radishes, trim, and then thinly slice so that you have 2 c of radishes.

Put half of the oil in a large skillet over medium heat. Add onion and cook just until it begins to soften, about 5-7 minutes. Add radishes and greens. Cover and cook 7 minutes, until greens wilt and radishes become translucent. Season with salt and pepper.

Add cooked (and drained) pasta to the pot, along with remaining oil, and toss. Add as much as 1/4 c hot water, if needed, to avoid dryness.

Toss with cheese and serve.

1 comment:

Susy G said...

I have never thought of cooking radishes. I've only had them raw in salads. And, I've never eaten the radish greens either. This looks good; I might try it for something different.