Fettuccine, Radish and Greens + Pink Peppercorn Toast

radish greens, really ? amazing. plus this little pink peppercorn toast (served with our fave Sofia goat cheese)

Fettuccine, Radish and Greens
{Serves 6 to 8}

1/2 stick unsalted butter, plus more if needed
4 cups (about 1 lb or 4 bunches) radishes, washed and quartered
Salt and pepper
6 cups radish greens, thoroughly rinsed
1 cup dry white wine
1 tsp dijon mustard
Grated pecorino-romano cheese
1 lb dried or fresh fettuccine

In a large pot of boiling salted water, cook the fettuccine until al dente; drain, reserving about 1/2 cup of the pasta cooking water to use in the sauce.

Meanwhile, in a large, deep sauté pan set over medium-high heat, add half the butter. When the butter is melted and bubbling, add the quartered radishes; season generously with salt and pepper. Cook for a few minutes, shaking or stirring the pan occasionally, until the radishes are al dente and the skins are a lighter shade of pink. Add the radish greens and cook for another minute or two until wilted. Transfer all to a large bowl; do not clean out the pan.

In the same pan, pour in the wine and cook over high heat for a few minutes until reduced by half. Add 1/4 cup of the reserved pasta cooking water, then stir in the mustard and a generous sprinkling of pecorino-romano cheese to help thicken the sauce. Taste and adjust seasonings, melting in more butter as needed for a creamier consistency.

Add the radishes and the pasta to the pan with the sauce and toss to coat. Add more pasta water, seasonings or butter to taste.

Pink Peppercorn Toasts
{Serves 6 to 8}

6 to 8 Italian or country-style bread, thickly sliced
Extra-virgin olive oil
Soft goat cheese, preferably bleu
About 1 tsp pink peppercorns, coarsely crushed

Preheat the oven to 350ºF. Brush or drizzle the sliced bread lightly with extra-virgin olive oil. Toast in the oven until lightly golden, about 8 to 10 minutes. Remove from oven, smear generously with goat cheese and sprinkle with crushed pink peppercorns.

9 comments
  1. greg says: May 29, 20122:02 pm

    How pretty is that? !

  2. Brandy @ The Prudent Homemaker says: May 29, 20127:13 pm

    When you cooked the greens, did the spininess leave? Mine are too spiny to touch.

    I made a smiliar looking dish today, but I used beet greens in mine.

  3. Katrina @ Warm Vanilla Sugar says: May 30, 20128:32 am

    I love the look of this! It’s so pretty!

  4. natasha says: May 30, 201211:34 pm

    gorgeous! radish greens (and beet greens!) are so underrated.

  5. joey says: May 31, 20124:59 am

    So lovely…and sounds delicious too!

  6. Cheryl says: June 4, 20129:35 pm

    I love your photography! I’ve been practicing mine and hope to come close someday…

  7. Dipti Vartak says: June 5, 20126:45 am

    love ur photography a lot…. Superb captures…. beautiful…. dont have words…

  8. Aria says: June 26, 20123:55 am

    It looks so pretty!!!!Love it!

  9. Jenny says: August 2, 20134:42 pm

    Marvelous! It looks delicious!

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