Bright and spicy flavors fill a simple pasta dish wrapped together with creamy labneh and parmesan cheese.
By Carly DeFilippo
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.
- 1 cup dry pasta (I used quinoa, but you can go for the normal gluten-rich kind if you like!)
- 4 anchovies (the grey kind, not the fancy ones)
- 1 bunch radish tops, sliced into ribbons
- 4 radishes, sliced
- zest of one lemon
- ¼-1/3 cup labneh
- olive oil (for cooking)
- extra virgin olive oil (for finishing)
- freshly cracked pepper, to taste
- parmesan, to taste
- Boil a large pot of salted water. Wash and prepare mise en place for all ingredients.
- Heat a large pan and add a small amount of olive oil. (Better yet, if your anchovies were packed in oil, use that oil.)
- Once oil is warmed, add anchovies. Simultaneously add pasta to boiling water. (Set a timer for your pasta for 1 minute less than the box says it should cook).
- Once anchovies are heated through, break up into a paste. Add sliced radishes to pan and sauté.
- Once radishes are slightly translucent, add radish tops and lemon zest to pan. Sauté until radish tops are wilted.
- Remove pasta whenever necessary. Drain, retaining a small amount of pasta water. Drizzle with EVOO to prevent pasta from sticking.
- Once greens are wilted, add labneh to pan to create a sort of cream sauce. Once warmed through, add your pasta to the vegetables/sauce. Mix well, adding reserved pasta water as needed.
- Plate your pasta and finished with freshly cracked pepper and parmesan, to taste.
Carly is a Contributing Writer at Honest Cooking. Though the first line of her college application essay was "I love tunafish," it wasn't until she pursued graduate studies in Paris that she ever considered a future in food. Based in Manhattan, Carly is a freelance writer and the co-founder of Cognoscenti Creative, a boutique branding agency dedicated to establishing artisans as influencers.