Farfalle with Yogurt, Cucumbers, Radishes and Mint

Farfalle with Yogurt, Cucumbers, Radishes and Mint

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup plain whole-milk Greek yogurt

  • 1

    large cucumber or ½ large European

  • cucumber (8 to lO oz.)

  • 1

    bunch radishes, washed and trimmed

  • Sea salt

  • ½

    cup freshly grated Pecorino-

  • Romano

  • ½

    cup freshly grated Parmigiano-

  • Reggiano

  • 12

    oz. dried farfalle

  • 15 to 20

    large mint leaves

  • Extra-virgin olive oil

  • Freshly ground pepper (optional)


1. Remove the yogurt from the refrigerator an hour ahead of time to remove the chill (on a very hot and humid day, you can use it right out of the refrigerator). 2. Bring a large pot of water to a boil for the pasta. 3• Peel the cucumber and cut it in half lengthwise. With a spoon, scoop out and discard the seeds. Cut each half lengthwise again then crosswise into thin slices. Set aside. 4• Shred the radishes through the medium size holes of a box grater or shredder. Set aside. 5• In a large serving bowl, combine the yogurt with a sprinkle of salt, half of the cheeses and half of the cucumbers and radishes. Set aside. 6. Generously salt the boiling pasta water and drop in the farfalle. Stir to keep the pasta from sticking together. Continue to stir every so often, keeping the pasta separated until it is al dente. Drain the farfalle, reserving 1 cup of the cooking water. Transfer the pasta to the bowl with the yogurt and toss. Add the remaining vegetables and mint and gently toss again. Add a little of the pasta water, a tablespoon at a time, if necessary to keep the pasta creamy and loosely bathed in sauce (the yogurt may give you sufficient moisture). Drizzle with a little olive oil and serve right away with the remaining cheese passed at the table along with the ground pepper, if desired. Serves 6 as a first course.


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