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Radish Pesto Pasta with Tomato Salad
Rated 4.5 stars by 11 users
radishes and radish greens
1 clove of garlic
½ lemon juice
jar of pinenuts
jar of nutritional yeast
jar of spelt pasta
1 spring onion
½ lemon juice
olive oil, salt, and pepper
Radish Pesto Pasta
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 pinenuts 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, 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.
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 from the oven and serve with the remaining pinenuts.
For the salad
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.
Eat the salad as side dish next to your pasta - enjoy your zero waste Happie meal!
Do not forget to rate the recipe to let us know your preferred ones!
- 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.