Spaghetti with Radish-Greens Pesto

Radish greens make a superfresh, flavorful pesto. You can also use beet or turnip greens.

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  • Servings: 4

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Ingredients

  • 2 garlic cloves, crushed
  • Greens from 1 big bunch of radishes (8 loosely packed cups), chopped
  • 1/4 cup parsley leaves
  • 3/4 cup roasted salted pumpkin seeds (3 ounces), plus more for garnish
  • 3/4 cup extra-virgin olive oil
  • 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • Kosher salt
  • Pepper
  • 12 ounces spaghetti
  • 2 tablespoons fresh lemon juice

How to make this recipe

  1. In a food processor, combine the garlic, greens, parsley leaves and the 3/4 cup of pumpkin seeds; pulse until finely chopped. With the machine on, slowly drizzle in the olive oil. Stir in the 1 cup of cheese. Season with salt and pepper.

  2. In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot. Add the pesto, lemon juice and 1/2 cup of the pasta water. Season with salt and pepper and toss over low heat until coated, about 2 minutes; add more pasta water if a thinner consistency is desired.


  3. Transfer the pasta to bowls and garnish with pumpkin seeds and cheese.

Suggested Pairing

Lively medium-bodied white.

Contributed By Photo © Con Poulos Published November 2015





1047322 recipes/spaghetti-radish-greens-pesto 2015-10-14T16:19:29+00:00 Kay Chun fall|pasta-and-noodles|italian|fast|vegetarian| november-2015 recipes,spaghetti-radish-greens-pesto 1047322
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