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
TonyTantillo.com

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.

Comments

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.

April 25, 2011 at 8:20 AM

Chicken Traybake with Roasted Poblano and Tomato Salsa

This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power...

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take...

Curried Chicken Soup

I made this soup so often in the 1990s, but frankly had forgotten about it. Flipping through this cookbook, I found this recipe and was flooded with memories. When I was in grad school, this soup was my "feeling decadent" food and reminded me of something people might eat after hitting the slopes -- a thing I have never done. A few decades long, and with a lot more experience with cooking, I realize that this is basically a chicken curry with a thin sauce and the rice already in the meal -- but don't let that in any way discourage you! It's delicious as is and is a wonderful take on what is otherwise chicken and rice soup. I have become a fan of using rotisserie chickens, especially during the pandemic. They are so cheap, and I can use the meat in a soup like this on the day-of grocery shopping, and, crunch the bones down for the freezer for making stock in the future. Of course, this soup can be made with a fresh chicken, but I have modified the recipe bel...

Donut Army

Search This Blog