This is a quick (almost) pantry meal that incorporates the gorgeous greens from radishes, baby turnips, beets, or whatever fairly tender greens you may have in your fridge or garden. It's essentially a version of Cacio e Pepe with a nice little nutritional boost. I like how the peppery greens complement the black pepper in the pasta. It's a great way to “rescue” some food that may otherwise end up in the compost pile or trash. It's also perfect for a mid-week meal because it can be done in about 30 minutes.
Category: not set
Cuisine: not set
1 pound whole wheat spaghetti
2 bunches radish or baby turnip greens (or really whatever
2 ounces Pecorino Romano (plus additional for serving)
2 ounces Grana Padano (or substitute Parmesan)
2 teaspoons freshly ground black pepper (plus additional for
1/4 cup extra-virgin olive oil
2 handfuls baby arugula or baby spinach rinsed if needed
1 tablespoon unsalted butter
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