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Radish greens usually end up in the compost. Which is a shame, as they can be used to make a wonderful pesto. This pesto is ready in a flash and the subtle sharpness gives it a wonderfully delicate taste. For the best possible results, make sure the radish leaves are fresh, crunchy and beautifully green.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Pour the oil into a measuring cup along with all the other ingredients up to and including the parmesan, puree, season and set aside.
Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta. Return the pasta to the pan, add the pesto and the reserved cooking water, mix, heat gently. Plate up the pasta, sprinkle with the parmesan and pine nuts.
|Tip:||Use the radishes for a salad or as a snack.|
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