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
Units
Scale
- 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