About a year ago, I noticed a recipe for radish pasta on one of my favorite food websites. Within a week of that interaction, my friend came over for a baking session. Spotting some radishes on my counter, she raved: “Those are amazing! The tops are really delicious in pasta, you know.”
A year later and a dozen attempts to create an amazing radish pasta since, I’ve finally found a variation that I feel is worthy of my beautiful radish greens. Featuring a mixture of bright, briny and tangy flavors, it’s a dish that satiates on many levels. 
Creamy Radish Greens Pasta
- Total Time: 25 minutes
- Yield: 2 servings 1x
Description
A vibrant and spicy pasta dish featuring radish greens, creamy labneh, and parmesan cheese, offering a delightful mix of bright and tangy flavors.
Ingredients
- 1 cup dry pasta (quinoa or regular)
- 4 anchovies (the grey kind, not the fancy ones)
- 1 bunch radish tops, sliced into ribbons
- 4 radishes, sliced
- 2 tablespoons olive oil (or oil from anchovies)
- 1/4 cup labneh
- 1/4 cup grated parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil a large pot of salted water. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, wash and prepare all ingredients. Slice the radish tops into ribbons and the radishes into thin slices.
- Heat a large pan over medium heat and add the olive oil or oil from the anchovies. Add the anchovies and cook, stirring, until they dissolve into the oil.
- Add the sliced radishes to the pan and sauté for about 2-3 minutes until they begin to soften.
- Add the radish tops and cook for another 2 minutes until wilted.
- Reduce the heat to low and stir in the labneh and parmesan cheese until creamy and well combined.
- Toss the cooked pasta into the pan, mixing well to coat with the sauce. Season with salt and freshly ground black pepper to taste.
- Serve immediately, garnished with additional parmesan if desired.
Notes
Use the oil from the anchovies for extra flavor. Labneh can be substituted with Greek yogurt if unavailable. This dish is best served immediately but can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the pasta.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 grams
- Sodium: 800 mg
- Fat: 20 grams
- Carbohydrates: 55 grams
- Fiber: 5 grams
- Protein: 15 grams
- Cholesterol: 25 mg
Frequently Asked Questions
What can I use instead of radish greens if I can’t find them?
If radish greens are unavailable, you can substitute them with other leafy greens like arugula or spinach, which will offer a similar texture and flavor.
How do I prepare the radish greens before adding them to the pasta?
Before using, rinse the radish greens thoroughly to remove any dirt, then roughly chop them to help them integrate well into the pasta.
What type of pasta works best for this recipe?
I recommend using a pasta shape that will hold the sauce well, such as orecchiette or fusilli, as they will catch the creamy sauce and radish greens nicely.
