Zero Waste makes us Happie! That's why not only radishes, but also the radish greens end up on your plate today. These vitamin bombs are way too tasty for the garbage.
Radish Pesto Pasta with Tomato Salad
radishes and radish greens
2 cloves of garlic
1 spring onion
olive oil, salt, and pepper
grated parmesan cheese
Vegetables & Fruits
For the Radish Pesto Pasta
Preheat oven to 180° C. In the meantime, wash radishes and radish greens. Quarter radishes and place on a baking sheet. Drizzle with ½ tablespoon olive oil, add salt and pepper and place in the oven for about 10 minutes.
Toast all the pine nuts from your jar in a pan without oil until they turn a light brown color. Transfer to a plate and let cool.
Place radish greens, pine nuts (reserve a bit for later), 4 tablespoons of olive oil, 1 clove of garlic, 2 tablespoons of yeast flakes and a good squeeze of lemon juice in a blender and blend with until you have a homogeneous, creamy paste. Season to taste with salt and pepper and add more oil if needed.
Bring water to a boil in a large pot, add salt and add the pasta from your jar. Cook for about 7 minutes until al-dente.
Try the pasta occasionally until you like it (we like it al dente), When ready, drain the pasta, mix with the pesto and the quartered radishes and serve with the remaining pine nuts. Optionally add extra grated Parmesan.
For the salad
Cut tomatoes into pieces, finely chop parsley and spring onion, put into small salad bowls and mix well. Add salt, pepper, olive oil and juice of half the lemon. Note: parsley is also used in the other recipe this week.
Eat the salad as side dish next to your pasta - enjoy your zero waste Happie meal!
- Pesto keeps fresh in the refrigerator up to three days. To do this, pour pesto into a screw-top jar and top up with a little oil.
- Radish leaves contain antibacterial mustard oils and magnesium, which is important for nerve function. The greens are also bursting with immune-boosting vitamin C.
- Instead of pesto, you can use radish greens in a salad. The taste is slightly nutty and in terms of consistency it can be compared to arugula.