2 bunches radishes with their greens
3 T extra-virgin olive oil, divided
1 leek, white and light green parts only, chopped, or 1 medium onion, chopped
salt and pepper, to taste
12 ounces (3 cups) penne or other short pasta
1/3 c grated Romano orParmesan cheese, plus extra for serving
1. Bring water to the boil for the pasta.
2. Meanwhile, separate greens from radishes. Wash greens, drain, then coarsely chop. Wash and trim radishes. Thinly slice enough radishes into rounds so that you have 2 cups. Don’t worry if you don’t get 2 cups of chopped radish.
3. Once the pasta is in, put 2 T of the oil in a large skillet over medium heat. Add leek or onion and cook just until it begins to soften. Add sliced radishes and chopped greens. Cook for about 5 minutes. Season with salt and pepper.
4. Drain pasta, reserving about 1/2 c pasta water. Add drained pasta to skillet along with the remaining 1 T of oil and toss. If mixture seems dry, add reserved pasta water a bit at a time until desired consistency is reached. Add 1/3 cup grated cheese and toss again. Serve, passing additional grated cheese at the table.