Pasta with radish leaves and lemon rinds

This recipe is inspired by one of my favourite Italian classics: orecchiette alle cime di rapa  (ear-shaped pasta with turnip tops). Instead of turnip tops, tough, I used radish leaves (usually discarded and yet very tasty) and treated them with the same technique.

Lemon rinds, which add freshness and taste to the dish, are yet another variation. If you don’t like lemon rinds on your pasta, you can opt for salted ricotta or grated pecorino.

This recipe serves four.

Ingredients
360g short pasta
The leaves from two bundles of radishes
2 garlic cloves
A pinch of chilli
The rind from one lemon
Extra-virgin oil
Salt

 

Preparation
Wash the radish leaves carefully. Bring a pot of salted water to the boil and add the pasta. Around three minutes before the pasta is cooked, add the radish leaves. Put 4 tablespoons of oil in a pan and put it on low heat, then add 2 whole garlic cloves and a pinch of chilli and let them brown for a couple of minutes. Strain the pasta and the radish leaves and sauté them in the pan along with the other ingredients. Put the pasta in your serving dishes and add some grated lemon rind. This recipe can be served either hot or lukewarm.

Lisca

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