Radish Top Pasta From The French Market Cookbook Recipes
RADISH-TOP PASTA FROM 'THE FRENCH MARKET COOKBOOK'
I'm one of those people who buys root vegetables with the leaves intact with the intent to cook them up as kind of a "freebie." But most of the time I forget about the greens for a couple of days, and then by the time I get around to using them, they've all but shriveled up. Recipes like this super-quick radish-top pasta from Clotilde Dusoulier's new book, The French Market Cookbook, however, encourage me to change my ways.
Provided by Kate Williams
Categories Lunch Dinner Entree Mains
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Pick through the radish leaves and discard any that are wilted or discolored. Wash in cold water to remove all traces of sand or grit. Dry and chop roughly.
- Bring salted water to a boil in a medium saucepan. Add the pasta and cook according to package directions until al dente.
- While the pasta is cooking, heat a good swirl of cooking olive oil in a medium skillet over medium heat. Add the shallots and garlic. Cook, stirring often to avoid coloring, until softened, about 2 minutes.
- Add the radish leaves to the skillet, sprinkle with a touch of nutmeg and some salt, stir, and let the leaves wilt briefly in the heat; they should become darker by a shade, but no more. Remove from the heat.
- When the pasta is al dente, drain (not too thoroughly; keeping a little of the starchy cooking water makes the pasta silkier) and add to the skillet. Add a gurgle of extra-virgin olive oil and toss to combine over low heat. Sprinkle with pepper and divide between 2 warm pasta bowls or soup plates. Top with the cheese and walnuts and serve immediately.
Nutrition Facts : Calories 846 kcal, Carbohydrate 128 g, Cholesterol 6 mg, Fiber 12 g, Protein 28 g, SaturatedFat 4 g, Sodium 871 mg, Sugar 10 g, Fat 26 g, ServingSize serves 2, UnsaturatedFat 0 g
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