Pasta with Radishes
- Vegetarian
- Energy Kcal 375
- Carbohydrates g 50.7
- of which sugars g 2.8
- Protein g 12.2
- Fats g 13.8
- of which saturated fat g 4.22
- Fiber g 3.4
- Cholesterol mg 74
- Sodium mg 465
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 10 min
- Serving: 4
- Cost: Low
PRESENTATION
Pasta with radishes is kinda a refreshing spin on Northern Italian cuisine, especially when those tender radish leaves become a creamy pesto. Pretty much. In Tuscany and other northern spots, folks love using every part of the veggies—nothing goes to waste. Seriously good. This isn’t your typical basil pesto. Nope, here, the peppery radishes and their leafy tops blend into a sauce that's kinda tangy and really really wakes up your taste buds. It's a fun twist that makes pasta with radishes stand out from other spring pasta recipes. The flavor brings a crisp and herby taste, giving you something bright and different for lunch or dinner, especially when it’s warmer out. You’ll notice the radish pesto has a milder bite than raw radishes, and when mixed with hot pasta, everything becomes all silky and smooth.
Radishes are often just a crunchy salad addition, but in this radish pasta recipe, they really shine. For real. The dish takes an anti-waste approach by using both the radishes and their greens, packed with fresh flavor and a hint of earthiness. It’s a meal showing how creative you can get with simple, seasonal ingredients. You might catch versions of pasta with radish greens at a family table in Northern Italy, especially in late spring and early summer when radishes are really at their peak. This moist and almost creamy sauce clings to every piece of pasta, making each bite a surprising and super satisfying experience. Serve it at a picnic or a casual gathering, and you'll see how it pairs perfectly with other vegetarian pasta dishes or even as a side with roasted veggies. For anyone into healthy pasta recipes that do not feel boring, this dish ticks all the boxes while still feeling a bit special. Plus, the colors pop and the zesty taste makes it a hit with guests, giving them a memorable meal that's both delicious and eco-friendly.
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- INGREDIENTS
- 5-grain egg Tagliatelle pasta 8.8 oz (250 g)
- Radishes 3.5 oz (100 g)
- Parmigiano Reggiano PDO cheese 1.1 oz (30 g) - to grate
- Peeled almonds 0.7 oz (20 g)
- Extra virgin olive oil 1 ⅓ tbsp (20 g)
- Basil 1 tuft
- Fresh liquid cream ¼ cup (50 g)
- Fine salt to taste
- Black pepper to taste
How to prepare Pasta with Radishes
To prepare the pasta with radishes, first cut off the radish leaves that you will use to make the cream (you'll need about 1 oz of leaves) 1, rinse and dry them, and finally, place them in a blender cup 2. Then add the fresh cream 3,
the grated Parmesan 4, peeled almonds 5, and the oil 6.
Then insert the mixer and blend everything 7. Once you have this cream, set it aside 8. Put a pot with salted water on the stove, it will be used for cooking the pasta. Also clean the radishes and slice them into thin rounds about 1/8 inch thick 9, set them aside.
Cook the tagliatelle 10 and as soon as there are about 2 minutes left to the end of the cooking time indicated on the package, pour the cream into the pan and add a ladle of pasta water 11. Then flavor with hand-torn basil 12 and let it warm over medium-low heat for a few moments.
Then drain the pasta into the pesto 13 and mix, adding more water as needed to finish cooking the pasta 14. At the end of cooking, add a final drizzle of oil 15,
mix 16 and finally plate, garnishing with the radish slices 16 and flavoring with a pinch of black pepper 17. Here is your pasta with radishes: all that's left is to serve it piping hot 18.