Root-to-Leaf Radish Pasta
This five-ingredient pasta dish calls for two large bunches of radishes and uses both the leaves and roots. Not only does it taste amazing but using the whole plant is wonderfully satisfying. As one reviewer says, “Doesn’t get easier than this when it comes to healthy cooking.”
Reserved pasta water helps create a creamy sauce for this 30-minute pasta recipe, which is based on pasta con cime de rapa, an Italian dish made with spring turnips and their tops. Radishes and their greens tops have a similar mild flavor. No tops on your radishes? No problem. Simply swap in 4 cups baby kale for the radish greens.
INGREDIENTS
- 2 large bunches radishes with green tops (30 to 40 radishes)
- 12 oz. dry whole wheat orecchiette (3 cups)
- ¼ cup nutritional yeast, plus more for sprinkling
- 3 cloves garlic, minced
- ½ to 1 teaspoon crushed red pepper
INSTRUCTIONS
- Trim greens from radishes, remove any tough stems, and wash 2 to 3 times in cold water to remove any grit. Drain well. (You should have about 4 cups.) Halve or quarter radishes.
- In a large pot cook orecchiette and radishes according to package directions for pasta, adding radish greens the last 5 minutes of cooking. Reserve 3 cups cooking water. Drain pasta and radishes.
- Add nutritional yeast, garlic, and red pepper to the still-hot pot. Add 2 cups of the reserved cooking water. Return pasta and radishes to pot; toss to coat. Add additional reserved cooking water if desired for saucier pasta. Sprinkle with additional nutritional yeast.
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