Spaghetti with Radish-Greens Pesto

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

Spaghetti with Radish-Greens Pesto
Photo: © Con Poulos
Active Time:
20 mins
Total Time:
30 mins


  • 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


  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.

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