This fresh, flavorful take on pesto packs a peppery punch of antioxidants with radish greens, pistachios, lemon, and cardamom. It's also a great way to reduce food waste and use every part of your produce this summer!
Recipe by Rochelle Bilow
Yield: 3-4 servings
1 package Taste Republic Gluten-Free Fusilli
1 bunch radish tops (about 2 cups)
⅓ cup shelled pistachios
¼ teaspoon ground cardamom
1 teaspoon lemon juice
1 teaspoon honey
⅔ cup sunflower oil (you may substitute untoasted sesame oil, avocado oil, or any other light-tasting oil)
1 teaspoon lemon zest
Sea salt, freshly ground black pepper
Bring 3 quarts of water to boil in a stockpot and salt generously. Cook Taste Republic Egg Fusilli according to package directions, about 3 minutes, or until just barely cooked. Drain, reserving ⅓ cup pasta cooking water. Rinse pasta briefly under cold water to stop cooking, and avoid clumping.
Make the pesto: Rinse and dry the radish tops very well (a salad spinner helps here). Set aside. Add the pistachios and cardamom to the bowl of a food processor and pulse until coarsely chopped, about 6-7 times. Add lemon juice and honey. With the motor running, stream in the oil until sauce-like in consistency.
Scrape down the sides, add the lemon zest, salt and pepper. Pulse once or twice to combine.
Pour the reserved cooking water back into the stock pot and heat over medium high. Add the drained pasta. Spoon in the pesto, a few spoonfuls at a time. Stir after each addition, stopping once you’ve achieved a thick sauce that coats the noodles. (You may have some pesto leftover — it is great on sandwiches!). Season with a little more salt and pepper to taste, and serve immediately.