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 (240 ml) 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 tbsp olive oil (or oil from anchovies)
- 1/4 cup (60 ml) labneh
- 1/4 cup (25 g) 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