Sautéed Radish, Greens and Pancetta Pasta

Julia Levy
Updated
Get the recipe for Sautéed Radish, Greens and Pancetta Pasta.

Ingredients

  • 1½ pounds radishes with tops

  • 12 ounces uncooked linguine

  • 1 (4-ounce) package diced pancetta

  • 2 tablespoons finely chopped garlic

  • 2 tablespoons fresh lemon juice, divided

  • 1½ teaspoons kosher salt

  • ½ teaspoon black pepper, divided

  • ¼ cup shaved Parmesan cheese

Nutrition

Calories 451calories

Fat 9.9g

Sat Fat 3.7g

Protein 19g

Carbohydrate 71g

Fiber 5g

Sugar 5g

Cholesterol 24mg

Iron 4mg

Sodium 1108mg

Calcium 128mg

Directions

  1. Remove and reserve the greens from the radishes. Cut each radish into 8 wedges.

  2. Cook the pasta according to package directions in a large saucepan or stockpot; reserve 1 cup of the cooking water.

  3. Meanwhile, cook the pancetta in a large skillet over medium until crisp; remove with a slotted spoon, reserving the drippings in the skillet. Add the radishes and cook until tender, about 7 minutes. Add the garlic and reserved radish greens; cook until the greens are wilted.

  4. Toss together the radish mixture, pasta, lemon juice, salt, and pepper. Add the reserved pasta cooking water as needed. Top with the pancetta and Parmesan.

Yields: Serves 4