Sautéed Radish, Greens and Pancetta Pasta

sauteed-radish-greens-pancetta-pasta
Photo by Greg DuPree
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 451 calories
    • Fat 9.9 g
    • Sat Fat 3.7 g
    • Cholesterol 24 mg
    • Sodium 1108 mg
    • Protein 19 g
    • Carbohydrate 71 g
    • Sugar 5 g
    • Fiber 5 g
    • Iron 4 mg
    • Calcium 128 mg

Remove and reserve the greens from the radishes. Cut each radish into 8 wedges.

Cook the pasta according to package directions in a large saucepan or stockpot; reserve 1 cup of the cooking water.

Meanwhile, cook the pancetta in a large skillet over medium until crisp; remove with a slotted spoon, reserving the drippings in the skillet. Add the radishes and cook until tender, about 7 minutes. Add the garlic and reserved radish greens; cook until the greens are wilted.

Ingredients

  1. Check pounds radishes with tops
  2. Check 12 ounces uncooked linguine
  3. Check 1 (4-ounce) package diced pancetta
  4. Check 2 tablespoons finely chopped garlic
  5. Check 2 tablespoons fresh lemon juice, divided
  6. Check teaspoons kosher salt
  7. Check ½ teaspoon black pepper, divided
  8. Check ¼ cup shaved Parmesan cheese

Directions

  1. Remove and reserve the greens from the radishes. Cut each radish into 8 wedges.
  2. Cook the pasta according to package directions in a large saucepan or stockpot; reserve 1 cup of the cooking water.
  3. Meanwhile, cook the pancetta in a large skillet over medium until crisp; remove with a slotted spoon, reserving the drippings in the skillet. Add the radishes and cook until tender, about 7 minutes. Add the garlic and reserved radish greens; cook until the greens are wilted.
  4. Toss together the radish mixture, pasta, lemon juice, salt, and pepper. Add the reserved pasta cooking water as needed. Top with the pancetta and Parmesan.