Cooking With Bwog: Farmshare Edition!
Written by Cara Hudson-Erdman
Shoutout to the Morningside CSA for giving me enough radishes to last a lifetime last week and for making me expand my palate! Here’s a recipe to use up the entire vegetable, including the greens. I know radish pasta sounds like something your grandma would force you to eat at a family function but I promise it is delicious.
Garlicky Radish Pasta
Juice and zest of one lemon
3 cloves of garlic
8 radishes and their greens, sliced into little rounds
Parmesan cheese (optional!)
Pasta! Works best with chunky shapes like gigli, orecchiette, or farfalle rather than spaghetti, but go crazy.
Olive oil to taste.
Cook your pasta. Salt your water like it’s the Pacific Ocean.
Heat olive oil or butter in a skillet. Add your garlic and sauté until they are fragrant and just starting to brown. Add radishes and cook until they just are starting to soften. Toss in your radish greens along with some water taken out of your pasta pot (this is pasta water and it is magical) and continue sautéing. They will break down and take on more color as well. Don’t forget to season with salt and pepper!
When pasta is finished, toss the mixture together with your lemon juice, a small chunk of butter, and a little bit of pasta water. Serve with a drizzle of olive oil, a heaping amount of parmesan cheese, and fresh black pepper. Enjoy your new favorite vegetable!
Photo via Flickr