Name: Pasta with radishes and their tops
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1/4 cup (40g) currants; 1 1/2 tablespoon red wine vinegar; 1 kilogram baby red radishes, halved, leaves reserved (see notes); 375 gram dried spelt or wholemeal penne pasta; 1/3 cup (80ml) extra virgin olive oil; 1 clove garlic, crushed; 1/3 cup (50g) toasted pine nuts; 1/4 cup fresh sage leaves; 1/2 cup (40g) shaved pecorino cheese

Pasta with radishes and their tops

This wholesome, delicious pasta dish embodies the sustainability concept of root to leaf eating, where nothing goes to waste.

Serves 4

Prep

10M

Cook

10M

Total

20M

Ingredients

1/4 cup (40g) currants

1 1/2 tablespoon red wine vinegar

1 kilogram baby red radishes, halved, leaves reserved (see notes)

375 gram dried spelt or wholemeal penne pasta

1/3 cup (80ml) extra virgin olive oil

1 clove garlic, crushed

1/3 cup (50g) toasted pine nuts

1/4 cup fresh sage leaves

1/2 cup (40g) shaved pecorino cheese

Method

1.Combine currants and vinegar in a small bowl; stand for 15 minutes.

2.Meanwhile, coarsely chop reserved radish leaves.

3.Cook pasta in a large saucepan of boiling salted water until almost tender. Drain, reserving 1 cup cooking liquid.

4.Meanwhile, heat oil in a large frying pan over high heat; cook radishes, stirring occasionally, for 3 minutes or until browned. Add currant mixture, radish leaves, garlic, pine nuts and sage; cook, stirring, for 1 minute or until fragrant and leaves are wilted. Season.

5.Add pasta to the frying pan with half the cheese, the remaining oil and enough of the reserved cooking liquid to coat; season to taste. Serve topped with remaining cheese.

Use the freshest, best radishes you can buy. The radishes should be firm, and the leaves crisp and bright green. We used 16 radishes and about 2½ cups of radish leaves in this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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