Radish-Top Pasta From 'The French Market Cookbook'

Name: Radish-Top Pasta From 'The French Market Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Leaves from 2 bunches of radishes, turnips, or beets (about 10 ounces (280 g)); 8 ounces (225 g) dried short pasta, such as fusilli or orecchiette; Olive oil for cooking; 3 medium (150 g) shallots, finely diced; 2 garlic cloves, minced; Freshly grated nutmeg; Fine sea salt; Extra-virgin olive oil; Freshly ground black pepper; Aged Parmesan or pecorino cheese, shaved with a vegetable peeler; 12 walnut halves, toasted and roughly chopped

Servings: persons

Leaves from 2 bunches of radishes, turnips, or beets (about 10 ounces (280 g))
8 ounces (225 g) dried short pasta, such as fusilli or orecchiette
Olive oil for cooking
3 medium (150 g) shallots, finely diced
2 garlic cloves, minced
Freshly grated nutmeg
Fine sea salt
Extra-virgin olive oil
Freshly ground black pepper
Aged Parmesan or pecorino cheese, shaved with a vegetable peeler
12 walnut halves, toasted and roughly chopped

1
Pick through the radish leaves and discard any that are wilted or discolored. Wash in cold water to remove all traces of sand or grit. Dry and chop roughly.
2
Bring salted water to a boil in a medium saucepan. Add the pasta and cook according to package directions until al dente.
3
While the pasta is cooking, heat a good swirl of cooking olive oil in a medium skillet over medium heat. Add the shallots and garlic. Cook, stirring often to avoid coloring, until softened, about 2 minutes.
4
Add the radish leaves to the skillet, sprinkle with a touch of nutmeg and some salt, stir, and let the leaves wilt briefly in the heat; they should become darker by a shade, but no more. Remove from the heat.
5
When the pasta is al dente, drain (not too thoroughly; keeping a little of the starchy cooking water makes the pasta silkier) and add to the skillet. Add a gurgle of extra-virgin olive oil and toss to combine over low heat. Sprinkle with pepper and divide between 2 warm pasta bowls or soup plates. Top with the cheese and walnuts and serve immediately.

2247

kcal

Calories

196

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Leaves from 2 bunches of radishes, turnips, or beets (about 10 ounces (280 g)), 8 ounces (225 g) dried short pasta, such as fusilli or orecchiette, Olive oil for cooking, 3 medium (150 g) shallots, finely diced, and more.

Yes, Radish-Top Pasta From 'The French Market Cookbook' falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!