Radish-Top Pasta from 'The French Market Cookbook

Name: Radish-Top Pasta from 'The French Market Cookbook
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean, French, European
Ingredients: 280 grams Leaves from 2 bunches of radishes, turnips, or beets (about 10 ounces ); 2 servings Freshly ground black pepper; 2 garlic cloves, minced; 2 servings Freshly grated nutmeg; 2 servings Extra-virgin olive oil; 2 servings Aged Parmesan or pecorino cheese, shaved with a vegetable peeler; 2 servings Fine sea salt; 150 grams medium shallots, finely diced; 225 grams ounces dried short pasta, such as fusilli or orecchiette; 12 walnut halves, toasted and roughly chopped

You can never have too many main course recipes, so give Radish-Top Pasta from 'The French Market Cookbook a try. This recipe serves 2. One serving contains 865 calories, 30g of protein, and 33g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have pecorino cheese, nutmeg, sea salt, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert.

Instructions

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.

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Radish Leaves

Water

Bring salted water to a boil in a medium saucepan.

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Water

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Sauce Pan

Add the pasta and cook according to package directions until al dente.

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Pasta

While the pasta is cooking, heat a good swirl of cooking olive oil in a medium skillet over medium heat.

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Olive Oil

Pasta

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Frying Pan

Add the shallots and garlic. Cook, stirring often to avoid coloring, until softened, about 2 minutes.

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Shallot

Garlic

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.

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Radish Leaves

Nutmeg