Guest guest Posted January 21, 2007 Report Share Posted January 21, 2007 Pasta with Radishes and Radish Greens 2 bunches radishes with green tops 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, chopped kosher salt and freshly ground black pepper to taste 12 ounces short pasta such as penne, cooked according to package directions drained, with 1/4 cup cooking water reserved 1/3 cup freshly grated Romano cheese plus more for passing at the table Separate the greens from radishes. Wash greens and spin dry in a salad spinner, or drain in a colander. Wash and trim the radishes. Thinly slice radishes so you have 2 cups. Save any extra radishes for another dish. Put half the oil in a wok or large skillet over medium heat. Add onion and cook just until it begins to soften. Add radishes and greens. Cover and cook 7 minutes or until greens wilt and radishes become translucent. Season with salt and pepper. Add drained pasta to skillet along with remaining oil and toss. Add reserved cooking water as needed, a tablespoon at a time to avoid dryness. Toss with cheese and serve. Pass additional cheese at the table. Makes 4 servings. Be smarter than spam. See how smart SpamGuard is at giving junk email the boot with the All-new Mail Quote Link to comment Share on other sites More sharing options...
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