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Share your recipes August 2016

Food Ventures

Pasta with Radishes and Pine Nuts

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(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


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:

Heritage and Heirloom Flavor


Ann Hattes travels far and wide in search of interesting food adventures.

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