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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pasta with Radishes and Blue Cheese Recipe

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This recipe for Pasta with Radishes and Blue Cheese is from Bless Us O Lord..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt
4 bunches radish greens (6 oz) (I made with kale and greens from one bunch)
4 slices of bacon (or more)
2 T olive oil
1 onion, chopped
5 garlic cloves, sliced
Black pepper
8 oz crumbled mild blue cheese
2 T unsalted butter or cream
1 bunch radishes (4 oz, green removed)
1 lb spaghetti (I made with zoodles)
1 c toasted bread crumbs
Directions:
Directions:
In a large pot of heavily salted boiling water, cook the greens until they are tender but still have chew and are bright green, about 1 minute. Transfer greens to a colander with a slotted spoon and, when they are cool enough to touch, press on them to remove most of the liquid. Bring the water back to a boil.

Cook the bacon with the oil in a large heavy skillet over medium heat until the bacon just starts to brown, about 5 minutes. Add the onion and garlic with ~1/2 t each salt and pepper and cook, stirring occasionally, until the onion is golden, 8-10 minutes. Remove from the heat and add the greens, blue cheese, and butter.

Thinly slice the radishes.

Boil the pasta until it is al dente. Reserve about 1 cup of the pasta-cooking water. Drain the pasta, then add it to the skillet, tossing with tongs. Add some of the reserved water for a thinner sauce, then season to taste with salt and pepper.

Top the dish with the bread crumbs and the radishes and serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
From Ian Knauer's "The Farm"

Good week night dinner

 

 

 

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