Food Ventures
(Courtesy of Heirloom Flavor, Cool Springs Press). Makes 6 servings.
3 tablespoons extra-virgin olive oil
1 onion, chopped
25 - 30 radishes, trimmed, sliced thinly
1 garlic clove, minced
½ cup pine nuts, toasted
Salt
Freshly ground pepper
12 ounces penne pasta, cooked according to package directions, drained, 2 tablespoons of cooking water reserved
1/3 cup grated Parmesan cheese, plus additional for serving
½ cup chopped fresh flat-leaf parsley
Heat the olive oil in a large pan over medium-high heat. Add the onion and saute‚ until the onion is translucent, about 5 minutes. Add the radishes and cook about 2 minutes longer. Add the garlic and pine nuts and cook about 1-2 minutes. Remove the pan from the heat, and season with the salt and pepper. Combine the pasta, the reserved cooking water, and the radish mixture in a serving bowl, add the Parmesan cheese and parsley, and toss lightly. Serve with extra Parmesan cheese, if desired.
Ann's Article:
Ann Hattes travels far and wide in search of interesting food adventures.