This is a simple pasta recipe that answers just that question. It used the zesty root of the radish as well as the greens. Did you know that they were edible, too? It is an added bonus! Cooking both the radish and the greens helps to tame the zestfulness of this veggie.
If you're picking these beauties from your own garden, the easiest way to clean the greens is to rip them from the radish root and soak them in a large sink-full of cold water; the dirt sinks to the bottom.
- 1 bunch of radishes with greens (10 or so radishes)
- 1 onion, minced
- 2 cloves garlic, minced
- 1/2 cup pine nuts or slivered almonds
- 2 tablespoons butter or olive oil
- 8 ounces of dry, whole grain pasta
- Parmesan cheese, shredded
- Salt + pepper, to taste
- Set a medium pot of water on the stove and bring to a boil. Cook pasta according to package directions and then drain.
- While pasta is cooking, prepare the veggies. Clean the radish greens and then slice. Remove the little root tail from the radish bulb and then slice them thinly.
- In a skillet, warm butter or olive oil over medium heat. Add onions and saute 3-4 minutes. Add garlic and radish roots and saute 2-3 minutes longer. Add greens and pine nuts and saute for another minute or two, or until the pine nuts are lightly browned and greens are wilted.
- Toss veggies with pasta and serve in bowls. Top with Parmesan cheese and eat!