Pasta with Radishes
Category: Pasta Dishes
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Tagliatelle (whole grain and egg) | 250g |
| Radishes | 100g |
| Parmigiano Reggiano DOP | 30g |
| Peeled almonds | 20g |
| Extra virgin olive oil | 20g |
| Fresh basil | 1 sprig |
| Fresh cream (liquid) | 50g |
| Fine salt | To taste |
| Black pepper | To taste |
Instructions
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Begin by preparing the radish leaves. These will be used to make a creamy sauce. Trim the leaves from the radishes, and you’ll need approximately 30g of leaves. Rinse and dry them thoroughly before placing them in the bowl of a food processor.
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Add the fresh cream, grated Parmigiano Reggiano, and peeled almonds to the processor with the radish leaves. Blend everything together until smooth to create a creamy pesto. Set the mixture aside.
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In a separate large pot, bring salted water to a boil for cooking the pasta.
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While the water heats up, clean the radishes and slice them into thin rounds, approximately 3mm thick. Set them aside.
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Cook the tagliatelle according to the package instructions until al dente.
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Once the pasta is cooked, drain it, reserving a little of the pasta water if needed for later. Immediately transfer the pasta into the radish pesto.
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Tear the fresh basil leaves by hand and sprinkle them over the pasta. Give the pasta a final stir, ensuring the pesto coats the noodles evenly.
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For extra flavor, drizzle the pasta with a little more extra virgin olive oil and toss again.
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Serve the pasta hot, garnished with a few more basil leaves if desired, and enjoy this light, creamy, and vibrant dish!
This deliciously unique recipe is perfect for those looking to explore a fresh and flavorful twist on traditional pasta. The creamy radish pesto, combined with the crunch of almonds and the richness of Parmigiano, offers a delightful contrast to the tender pasta. It’s a quick and nutritious meal that works wonderfully for any occasion!
