Pasta mit Radieschenblätterpesto

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 / cedar kernels 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 / cedar kernels (reserve a bit for later), olive oil, garlic, add the nutritional yeast flakes from your jar 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.

4. Bring water to a boil in a large pot, add salt and add the pasta from your jar. Cook for about 8-10 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 / cedar kernels.