Radish-Top Pasta from 'The French Market Cookbook'

Radish-Top Pasta from 'The French Market Cookbook'
11 Ingredients
  • Leaves from 2 bunches of radishes, turnips, or beets (about 10 ounces (280 g))
  • 8 ounces (225 g) dried short pasta, such as fusilli or orecchiette
  • Olive oil for cooking
  • 3 medium (150 g) shallots, finely diced
  • 2 garlic cloves, minced
  • Freshly grated nutmeg
  • Fine sea salt
  • Extra-virgin olive oil
  • Freshly ground black pepper
  • Aged Parmesan or pecorino cheese, shaved with a vegetable peeler
  • 12 walnut halves, toasted and roughly chopped
Nutrition
702
35% daily value
2 servings
                                       
                                            vegetarian
     

Fat

36% 24

Saturated

13% 3

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 13

Carbs

35% 104

Carbs (net)

- 96

Fiber

33% 8

Sugars

- 11

Sugars, added

- 0

Protein

42% 21

Cholesterol

- 0

Sodium

23% 549

Calcium

9% 89

Magnesium

28% 119

Potassium

14% 676

Iron

19% 3

Zinc

25% 3

Phosphorus

51% 356

Vitamin A

0% 0

Vitamin C

9% 8

Thiamin (B1)

20% 0

Riboflavin (B2)

10% 0

Niacin (B3)

15% 2

Vitamin B6

49% 1

Folate equivalent (total)

19% 74

Folate (food)

- 74

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

8% 1

Vitamin K

5% 6
Comments
 
×