Farfalle Pasta with Pea Shoot Pesto and Roasted Radish
This pea shoot pesto (made with my pea shoot pesto with pistachio) coated pasta with roasted radish is filled with bright, fresh flavors . This simple, seasonal recipe takes advantage of spring ingredients pea shoots and radishes. This recipe cooks up in minutes, and is an easy vegetable dinner. Radishes are normally hard in texture and have a spicey flavor. Roasting them releases naturally occurring sugars and creates a spoon-ably soft texture, a perfect compliment to the soft boiled pasta.
What Makes this Pasta Special
Farfalle pasta (bowtie) is tossed with homemade pea shoot pesto and dopped with roasted radishes, this recipe is a bright, flavor filled homage to spring. The most time consuming step in this recipe is boiling the pasta. Pea shoots and pistachio blended together in the pesto cover the farfalle in a vibrant green hue, a contrast to the bright pink of the roasted radishes.
Ingredients
The ingredients in the pasta with radish dish are straight forward and simple, but the flavor combination is complex and refreshing.
- Olive oil; extra virgin in the pesto
- Pea shoot pesto; get the full pea shoot pesto recipe here
- Pea shoot; farm fresh. Learn more about cooking with pea shoots
- Radishes; any red variety will do here
- Farfalle pasta (bowtie); the flat shape is easily coated with the sauce (in this case pesto)
How to Roast Radishes
Roasting radishes completely transforms the flavor and texture of these hardy spring vegetables. Raw radishes are crisp and have an upfront flavor of peppery heat. Roasting them releases the naturally occurring sugars and softens them.
On a parchment paper lined sheet pan, sliced radishes.
Drizzle with olive oil and sprinkle with salt.
Bake for 15 minutes until softened.
Serving Suggestions
Serve this easy spring pasta dish with:
- Crusty sourdough or focaccia to scoop up extra pesto
- A fried egg on top for a heartier meal
- A simple arugula salad with lemon and shaved parmesan
- Rhubarb rose sangria for a perfect spring pairing
- Asparagus quiche with goat cheese, to round out a light spring brunch
Variations
Swap the farfalle for orecchiette or penne pasta.
Add some cheese, burrata or goat cheese work well with the fresh, grassy pea shoot pesto without overpowering. Goat cheese and pea shoots are magic together, try them in this spring scramble too.
Or make this dish vegan by omitting the parmesan in the pesto recipe.
Add ramps or chives when in season, my ramp pesto also works well in this dish.
Can I make the pesto ahead of time?
Yes, blend up pesto and store in refrigerator until ready to use. This is actually preferred, it makes throwing this dish together easy and fast. pea shoots are wonderfully versatile, you can even turn them into pea shoot sugar.
Do radishes get sweet when roasted?
Yes, radishes contain sugar and when roasted, and slightly dried the naturally occurring sweetness is drawn to the surface of the vegetable.
Can I substitute the pistachio’s?
Yes, walnuts work perfectly fine here.
Spring has a way of making even the simplest meals feel like a celebration, and this farfalle pasta is no exception. Bright pea shoot pesto, sweet roasted radishes, and a handful of pistachios — it’s the kind of dish that comes together quickly but feels genuinely special on the table.
If you make it, I’d love to know how it turned out. Leave a comment below or tag me on Pinterest — seeing your seasonal cooking always makes my day.
Farfalle Pasta with Pea Shoot Pesto and Roasted Radishes
Equipment
- baking sheet
- large pot
- strainer
Ingredients
- 6 oz bowtie pasta
- ½ cup pea shoot pesto
- 1 bunch radishes tops removed and halved
- 1 tbsp olive oil
- 1 tbsp pasta water reserved before straining
- salt and pepper to taste
Instructions
- Pre-heat oven to 350℉
- Spread radishes on baking sheet and drizzle with olive oil, roast for 10-15 minutes, until tender.
- While radishes roast, bring water to boil over high heat in pan.
- Add bowtie pasta and cook 10-12 minutes.
- Remove pasta from heat and reserve 1 tablespoon pasta water. Strain remaining water.
- Remove radishes from oven and toss in a large bowl with pasta, reserved water and pesto.
- Serve hot, sprinkled with salt and pepper.
Nutrition