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1
Heat one tablespoon of butter in a large skillet over medium heat.
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2
Add the breadcrumbs and cook until golden brown.
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3
Take skillet off the heat, stir in the lemon zest, and season with salt and pepper.
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4
Set aside.
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5
Separate the radishes from the leaves.
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6
Discard any tough stems from the leaves and wash both the radishes and leaves.
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7
Heat up the remaining butter and the olive oil in a large skillet over medium-high heat.
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8
Cut the radishes in half lengthwise and then into 1/8 inch slices.
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9
Add them into the skillet along with a pinch of salt.
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10
Cook for about five minutes, or until the radishes are tender but retain some bite.
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11
Remove radishes from the skillet and set aside.
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12
Start cooking the pasta in a pot of boiling salted water.
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13
Youre doing to cook it according to package instructions for al dente.
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14
Meanwhile, add the garlic into the skillet.
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15
Cook for a minute or so, until softened.
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16
Add the radish leaves along with a pinch of red chili flakes.
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17
Cook until just wilted and then add the lemon juice.
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18
When the pasta is al dente, drain it and add it into the skillet along with the cooked radishes that you set aside earlier.
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19
Season with salt, if necessary, and add a generous amount of freshly grated Parmesan cheese.
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20
Serve topped with the breadcrumbs.
