Radishes with Pasta and Radish Greens
24 radishes, sliced (about 2 cups) with green tops
2 tablespoons olive oil
1 medium onion, chopped
12-ounce package short pasta such as penne or shells, cooked
1/4 cup cooking water from pasta
1/2 cup freshly grated Parmesan or Romano cheese
Salt and pepper
Separate the greens from the radishes. Wash greens in several changes of cool water. Drain or spin dry in a salad spinner. Wash and trim radishes. Thinly slice radishes.
Heat oil in a large skillet or wok. Add onions and cook just until they begin to soften. Add radish slices and greens. Cover and cook for 5 to 7 minutes or until greens wilt and radishes look almost translucent. Remove from heat. Season with salt and pepper. Taste. Adjust seasoning.
Add drained pasta to skillet and toss. Add cooking liquid from pasta and stir. Sprinkle on the cheese and toss. Pass additional cheese if desired.
From http://www.urbanext.uiuc.edu/.
Thanks to Sherry Needham!