Radish Pesto Pasta with Tomato Salad (3rd)

Directions

For the Radish Pesto Pasta

1. 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.

2. Toast all the pinenuts from your jar in a pan without oil until they turn a light brown color. Transfer to a plate and let cool.

3. Place radish greens, pinenuts (reserve a bit for later), 4 tablespoons of olive oil, 1 clove of garlic, add the nutritional yeast flakes from your jar and a good squeeze of ½ 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.

4. 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.

5. 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 from the oven and serve with the remaining pinenuts.

For the salad

1. Cut tomatoes into pieces and spring onion, put into small salad bowls and mix well. Add salt, pepper, olive oil and juice of ½ lemon.

2. Eat the salad as side dish next to your pasta - enjoy your zero waste Happie meal!

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