Spaghetti with Radish-Greens Pesto

By DreiFromBK

Radish greens make a superfresh, flavorful pesto. You can also use beet or turnip greens.

Ingredients

• 2 garlic cloves, crushed
• Greens from 1 big bunch of radishes (8 loosely packed cups), chopped
• 1/4 cup parsley leaves
• 3/4 cup roasted salted pumpkin seeds (3 ounces), plus more for garnish
• 3/4 cup extra-virgin olive oil
• 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• Kosher salt
• Pepper
• 12 ounces spaghetti
• 2 tablespoons fresh lemon juice

Details

Adapted from foodandwine.com

Preparation

Step 1

In a food processor, combine the garlic, greens, parsley leaves and the 3/4 cup of pumpkin seeds; pulse until finely chopped. With the machine on, slowly drizzle in the olive oil. Stir in the 1 cup of cheese. Season with salt and pepper.
In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot. Add the pesto, lemon juice and 1/2 cup of the pasta water. Season with salt and pepper and toss over low heat until coated, about 2 minutes; add more pasta water if a thinner consistency is desired.

Transfer the pasta to bowls and garnish with pumpkin seeds and cheese.

Suggested Pairing

Lively medium-bodied white.