Radish Leaf Farfalle
Transform leftovers into luxury with this vibrant Radish Leaf Farfalle, a sustainable pasta dish that makes use of often-overlooked radish greens. Perfectly al dente farfalle is tossed in a creamy, nutty sauce made by blending sautéed radish leaves with garlic, toasted pine nuts, Parmesan cheese, and a splash of fresh lemon juice for brightness. This quick and flavorful recipe, ready in just 30 minutes, highlights the delightful, slightly peppery taste of radish greens while reducing food waste. Garnished with extra Parmesan and a sprinkle of black pepper, this elegant and eco-friendly meal is guaranteed to impress. Perfect for weeknight dinners or special occasions, Radish Leaf Farfalle will make you rethink how you use your produce!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g Farfalle pasta
- 100 g Fresh radish leaves
- 2 pieces Garlic cloves
- 3 tbsp Extra-virgin olive oil
- 50 g Parmesan cheese, grated
- 30 g Pine nuts
- 1 tbsp Fresh lemon juice
- to taste Salt
- to taste Black pepper
- as needed Water for boiling pasta
Instructions
Bring a large pot of salted water to a boil. Cook the farfalle pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
While the pasta cooks, thoroughly wash the radish leaves to remove any dirt or grit. Pat them dry with a clean towel.
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes until golden and fragrant. Remove from the skillet and set aside.
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the garlic cloves (minced) and sauté for 1-2 minutes until fragrant and lightly golden.
Add the radish leaves to the skillet. Cook for 2-3 minutes until they wilt down and become tender. Season with a pinch of salt and pepper.
Transfer the cooked radish leaves and garlic to a blender or food processor. Add the toasted pine nuts, grated Parmesan cheese, lemon juice, and the remaining 1 tablespoon of olive oil. Blend until smooth, adding small amounts of the reserved pasta cooking water to achieve a creamy consistency.
Taste the sauce and adjust seasoning with additional salt, pepper, or lemon juice if needed.
Toss the cooked farfalle pasta with the radish leaf sauce until well coated. If needed, add a splash of the reserved pasta water to loosen the sauce.
Serve the Radish Leaf Farfalle warm, garnished with extra grated Parmesan cheese and a sprinkle of black pepper. Enjoy!
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3253 mg | 141% | |
| Total Carbohydrate | 236.8 g | 86% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 12.7 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 548 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
