© Con Poulos
Active Time
20 MIN
Total Time
30 MIN
Yield
Serves : 4

Radish greens make a superfresh, flavorful pesto. You can also use beet or turnip greens.  Slideshow: More Pesto Recipes

How to Make It

Step 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.

Step 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.


Step 3    

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

Suggested Pairing

Lively medium-bodied white.

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