So I love to share my food and what I make. Great pride is taken in what my family eats as far as food and if you want to know or catch a glimpse of your diet snap photos. If you are ashamed to show the final result, chances are you should be ashamed to put that into your body. The other night I shared my version of P. Allen Smith’s Radish Top Pasta. Who you might ask is P. Allen Smith? Well spend a Saturday morning perusing public television and you might have the gifted opportunity to watch from Garden to Table where Mr. Smith shares some real delicacies from his garden for meals. My family was in heaven when we saw this dish so I knew I had to make it.
My radishes did not do so well this year in my garden. Sadly the feral cats of the neighborhood destroyed the fruits of my labor and I only yielded one beautiful radish of the bunch, so until next time I have to settle for store bought from Whole Foods.
Here is how to prepare this zesty, peppery and refreshing dish at your dinner table.
- About 12 large radishes, with leaves
- 12 oz small pasta, such as Ditalini
- 1/2 cup pine nuts
- 3 Tbsp extra-virgin olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- Salt and freshly ground black pepper, to taste
- 1/3 c freshly grated Parmesan cheese, plus more for passing
- 1/2 c fresh parsley, chopped (I like flat parsley)
Be sure to wash the radishes well and rinse the leaves ever so gingerly. You do not want to coat and or drown the leaves so that they end up wilting or soggy, we want them crisp.
While waiting for the water to boil, slice the radishes paper thin and set aside. Take the greens and tear these ever so gently so they are bite size. Chop the onion (red onions will give a stronger more pungent flavor while a yellow onion will be more full bodied) and set aside.
Add pasta to boiling water. Boil pasta for about 10 minutes or until desired texture, drain and place in serving bowl. We like our pasta al dente.
If you want to save some time, you can toss the pine nuts into a skillet on med-low heat and begin to brown them until they are golden. They will begin to brown very easily so be sure to toss often as not to burn them. Set aside when done.
In the same skillet as the pine nuts add your olive oil and then add your onions. Once the onions are translucent add in your garlic, pine nuts and radishes. Toss together as not to overcook your radishes we want their crunch and zest, and then add in the radish top greens. Cook until the radish top greens are starting to wilt, again you do not want them soggy.
Pour the mixture over the top of the pasta. Sprinkle with Parmesan and toss the salad together, add more Parmesan if you like and sprinkle with parsley. Serve warm.
We served our radish top pasta as a side dish to some grilled chicken. It is also a wonderful addition to a Spicy Sweet Potato soup that I have made as well. A real table warmer with fresh bread, family or good company.
Perfect for fall. Enjoy!