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.
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.