French Breakfast Radish Pasta
250-300g dried spaghetti
2 Tbps olive oil
1 onion, chopped
1 cup of French breakfast radishes, sliced in 1/8-inch thick pieces
3 cups of French breakfast radish leaves, chopped in 1/4-inch ribbons
2 tablespoons olive oil
1/3 cup freshly grated Pecorino Romano (optional- I leave it out)
Bring a large pot of salted water to a boil. Cook the pasta 12 minutes, until just tender. In a frying pan, bring heat olive oil. When hot, add the onions and fry until translucent. Add the sliced radishes and chopped radish leaves and sauté. Cook over high heat until the greens wilt and the radishes soften, 5 minutes.
Drain the pasta; add to the pan and cook 2 minutes. Toss with half the cheese (if using), lots of coarsely cracked black pepper, and salt. Sprinkle with the remaining cheese (if using).
Pairs Well With
FEATURING: French breakfast radishes (leaves and radishes), and onions.
A very simple pasta that I make when I am in a hurry and want to use up my tasty radishes. This is a fun play on Cacio e Pepe, the peppery, cheesy, comforting pasta dish. The radishes add some vibrant color and a little bit of a spicy bite, and it's always great when you can use both the radishes and the greens together in one dish.
Cut the French breakfast radishes, also called icicle radishes, lengthwise for ease of cutting and a more substantial bite. This dish can also easily stretch to 8 ounces of pasta, though I'd definitely recommend adding some pasta water to the pan when you assemble the final dish to keep the dish from becoming dry.