Radish Leaf Farfalle Recipes

FIERY FARFALLE

Steps:

• Fill a large pot or casserole with water and bring it to the boil over moderately high heat. Add salt and the farfalle and cook pasta according to package directions.
• Meanwhile, in a large nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, for 5 minutes. Add the peppers, garlic, oregano, lemon pepper, bay leaf, dried red pepper flakes and salt, and cook the mixture, stirring frequently, for 5 minutes more. Add 1 1/2 to 2 cups hot water from pasta pot and the bouillon cube to the onion pepper mixture and simmer the sauce, stirring occasionally, for 8 to 10 minutes more, or until sauce is flavorful. Discard the bay leaf.
• Drain pasta and transfer to a large bowl. Add the sauce and toss to combine. Serve with freshly grated Parmesan and crusty Italian bread.

GRANDMOTHER'S RADISH LEAF SOUP

Steps:

• Cut leaves from radishes and wash well. (Reserve radishes for another use.) Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add radish leaves and sauté until wilted, about 2 minutes. Add potatoes and 3 cups water. Cover and simmer until vegetables are tender, about 20 minutes.
• Puree soup in batches in blender. Return to saucepan. Mix in milk. Stir over medium heat until hot. Season soup with salt and pepper.

SAUTéED RADISH GREENS

Steps:

• Heat olive oil and butter in a saucepan over medium-low heat until butter melts. Add garlic and sauté until softened and fragrant, about 1 minute. Add radish slices and sauté to bring out their sweetness, 1 to 2 minutes. Add greens and sauté until wilted, 1 to 2 minutes.
• Remove from the heat and stir in feta cheese.

RADISH LEAF FARFALLE

Steps:

• Put a large pot of salted water on to boil. Cook the farfalle to al dente according to package instructions.
• While the water is coming to a boil and the farfalle is cooking, prep the rest of your ingredients (dice the garlic, slice the onion, julienne the radish leaves, zest the lemon, juice the lemon, grate the cheese) and keep separate.
• Drain the can of beans into a medium or large colander. When the pasta is cooked through, pour the hot pasta water and the pasta into the colander. (Rinsing the beans, warming them through, and draining the pasta in one shot).
• In the now empty, hot pasta cooking pot, add the olive oil and the anchovies. Cook on medium, breaking up the anchovies until they dissolve and become integrated in the oil. Add the garlic, chili pepper, and rosemary and saute until the garlic begins to be a little golden (but not burned!) and is fragrant. Turn off the stove burner.
• Add the pasta and beans, radish leaves, onion, lemon zest, and lemon juice and mix well to combine. Taste for salt and pepper, and adjust as necessary.
• Serve with grated cheese.