Radish-top pasta (Pâtes aux fanes de radis) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

  • shallots
  • Parmesan cheese
  • nutmeg
  • fusilli pasta
  • walnuts
  • radish leaves

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beet or turnips greens for radish leaves, pecorino for Parmesan, and orecchiette for fusilli.

  • Rutabaga on June 12, 2017

    It's nice to find a way to use radish tops, but on its own this dish is a little bland. To be fair, I only had one rather large bunch of radishes, so it would have been tastier with more. I also made the mistake of chopping the leaves to finely; leaving them almost whole would lead to a more dynamic dish.

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Reviews about this recipe

  • Serious Eats

    Frankly, I needed the encouragement to use those gorgeous radish tops I keep buying. This almost-effortless recipe puts my vegetable-top laziness to shame.

    Full review