Pasta with Radishes and Radish Greens
 Makes 4 servings.


Ingredients:
2 bunches radishes with green tops
1-1/2 tablespoons extra-virgin olive oil
1 medium onion, chopped
Kosher salt and freshly ground black pepper to taste
12 ounces short pasta such as penne, cooked according to package directions drained, with 1/4 cup cooking water reserved
1/3 cup freshly grated Romano cheese plus more for passing at the table


Instructions:
1. Separate the greens from radishes.

2. Wash greens and spin dry in a salad spinner, or drain in a colander.

3. Wash and trim the radishes.

4. Thinly slice radishes so you have 2 cups. Save any extra radishes for another dish.

5. Put half the oil in a wok or large skillet over medium heat.

6. Add onion and cook just until it begins to soften.

7. Add radishes and greens.

8. Cover and cook 7 minutes or until greens wilt and radishes become translucent.

9. Season with salt and pepper.

10. Add drained pasta to skillet along with remaining oil and toss.

11. Add reserved cooking water as needed, a tablespoon at a time to avoid dryness.

12. Toss with cheese and serve. Pass additional cheese at the table.
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