garden pasta with radishes

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this is a very interesting recipe; one that i bet you have never tried.  it uses spring radishes for a pasta topping.  of course, this is a great one to try for meatless Mondays  as this is a very vegetable friendly dish. the recipe comes from p. Allen Smith’s cookbook, seasonal recipes from the garden. his recipes are a wonderful way to incorporate gardening and cooking.  and, even better, they use down-to-earth ingredients that just about everyone should have in their pantry.

instead of using the radish tops, like Allen suggests, i used fresh Italian parsley and enjoyed that as a complementary flavor to this dish.  my radish tops did not look as appealing and were quite tattered.  i am certain if they would have been grown in my garden, they would have been much more appealing to me.

to make this pasta dish:

clean about 12 radishes, cutting off the top and bottom of each, then slicing them as thin as possible.  next, fill a saucepan with water and bring up to boil.  add 2 cups of penne pasta and cook as directed.  i used healthy harvest noodles.

while the pasta is cooking, with a bit of olive oil, saute the radishes, 1 sliced white onion, and some minced garlic to taste.  season with salt and black pepper.  add fresh parsley leaves. 

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drain the pasta, and serve the radish topping over the pasta with shredded Parmesan cheese to taste. this was a very good dish. it would also be good with a variety of other vegetables added to the topping. i could see using zucchini, peppers, and mushrooms as a nice complement to the radishes.

 

 

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