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Radish Leaf Pesto and Noodles

pasta with pesto sauce in a bowl with silverware

 

Radish Leaf Pesto and Noodles

Course Main Course

  • 2 large handfuls radish leaves stems removed
  • 1/4 cup parmesan cheese
  • 1/4 cup almonds or pine nuts
  • 1 clove garlic cut in fourths
  • 2 tbsp olive oil or more, to taste
  • salt and pepper to taste
  • 1 package whole wheat pasta penne or rigatoni is best

  1. Put all ingredients other than pasta in a high powered blender and process in short pulses. You will have to scrape down the sides to get it all mixed in. Add more oil if it’s too thick.

  2. Boil a package of whole wheat pasta. Cook for 2 minutes less than the package says.

  3. Drain noodles but keep some of the cooking water.

  4. Cook noodles in a pan over medium heat. Add pesto and stir to coat the noodles. If the mixture is too dry, add some cooking water.

  5. Cook until pasta is done (1-2 more minutes).

2 thoughts on “Radish Leaf Pesto and Noodles”

Leave a Comment
  1. jgregory says:

    I’m surprised your recipe calls for wheat pasta. I was just watching one of your videos where you said how bad flour products are for the gut and that we should avoid flour products. I personally don’t use wheat or white flour so I was excited to check out some of your recipes but sadly the first one I looked at has flour. 🙁

    1. jgregory says:

      Actually – I guess the recipe says whole wheat pasta – but that has wheat flour so I think I’d rather see another source of grain. Trader Joe’s has a great red lentil penne pasta.

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