Roasted Radish Pasta with Radish Leaf Pesto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A spring pasta with roasted radishes tossed with a vibrant radish leaf pesto made from almonds and parmesan. This light and zesty dish highlights fresh seasonal vegetables with nutty, bright flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- Pesto
- 2 cups lightly packed radish leaves (from about 1 large bunch, tough stems removed)
- 2 cloves of garlic
- 3 tablespoons fresh lemon juice
- 1 cup almonds
- 1/2 cup grated parmesan cheese
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- pinch crushed red pepper flakes
- 1/4 cup extra virgin olive oil + more to thin if necessary
- Roasted Radishes
- 1 1/2 cups radishes (sliced in half and stems removed)
- 1 tablespoon olive oil
- pinch of salt
- pinch of pepper
- 8 ounces whole wheat pasta
- Grated parmesan cheese for topping
- Microgreens for topping
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 2137mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2161mg
- Calcium
- 752mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2137MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.