Linguine with radish leaf pesto

Linguine with radish leaf pesto

Total: 30 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 830 kcal
, Fat: 42 g
, Carbohydrate: 87 g
, Protein: 24 g

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.

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Pesto

1 ½ dl olive oil
2 bunches radishes incl. green parts, radishes set aside, greens washed and dried
1 garlic clove
1 tsp lemon juice
2 tbsp pine nuts, roasted
2 tbsp grated Parmesan
salt and pepper to taste

Pasta

500 g pasta (e.g. Linguine)
salted water, boiling
2 tbsp grated Parmesan
1 tbsp pine nuts, roasted
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How it's done

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Pesto

Pour the oil into a measuring cup along with all the other ingredients up to and including the parmesan, puree, season and set aside.

Pasta

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.

Good to know
Tip: Use the radishes for a salad or as a snack.

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