In an effort to celebrate local ingredients and use traditionally discarded ingredients (radish leaves), the following recipe was created and delighted in!
The radish leaves are peppery, the onion and corn sweet, the lemon acidic, and if you choose, the spice of peppers! Delicious and imagine this... healthy too!
1 lb. Orzo pasta, cooked al dente according to package instructions in salted water
Reserve at least 1/2 Cup of pasta cooking water when draining
2 Tbsp. Extra Virgin Olive Oil
1 Red Onion, diced
1 Jalapeno pepper, diced (optional)
3 Garlic cloves, minced or pressed
pinch of Red Pepper flakes (optional)
3-4 Cups Radish leaves, fresh and coarsely chopped
1/2 Lemon, juiced
5 Corn ears, cut from cob and milk scraped
1 1/2 Cups Herbs, your favorite fresh, reserve some for topping (ex: Basil, Thyme, Parsley)
1 Cup Romano and/or Parmesan cheese, divided into 3/4 Cup and 1/4 Cup
Start pasta first, complete the following when pasta is cooking:
Heat EVOO in a large, deep pan over medium high heat. Add onion and jalapeno, cooking until soft.
Add garlic, cook until soft.
Add crushed red pepper, stir.
Add radish leaves. Cook stirring occasionally until leaves wilt to about 1/3 of their original volume and garlic is golden.
Squirt lemon juice into mixture, stir.
Add corn, stir.
Add orzo, stir.
Add pasta water until desired consistency. (I used 1/4 Cup.)
Add herbs and 3/4 Cup cheese.
Drizzle with EVOO, remaining cheese and herbs.
Serve and ENJOY!!!
The radish leaves are peppery, the onion and corn sweet, the lemon acidic, and if you choose, the spice of peppers! Delicious and imagine this... healthy too!
1 lb. Orzo pasta, cooked al dente according to package instructions in salted water
Reserve at least 1/2 Cup of pasta cooking water when draining
2 Tbsp. Extra Virgin Olive Oil
1 Red Onion, diced
1 Jalapeno pepper, diced (optional)
3 Garlic cloves, minced or pressed
pinch of Red Pepper flakes (optional)
3-4 Cups Radish leaves, fresh and coarsely chopped
1/2 Lemon, juiced
5 Corn ears, cut from cob and milk scraped
1 1/2 Cups Herbs, your favorite fresh, reserve some for topping (ex: Basil, Thyme, Parsley)
1 Cup Romano and/or Parmesan cheese, divided into 3/4 Cup and 1/4 Cup
Start pasta first, complete the following when pasta is cooking:
Heat EVOO in a large, deep pan over medium high heat. Add onion and jalapeno, cooking until soft.
Add garlic, cook until soft.
Add crushed red pepper, stir.
Add radish leaves. Cook stirring occasionally until leaves wilt to about 1/3 of their original volume and garlic is golden.
Squirt lemon juice into mixture, stir.
Add corn, stir.
Add orzo, stir.
Add pasta water until desired consistency. (I used 1/4 Cup.)
Add herbs and 3/4 Cup cheese.
Drizzle with EVOO, remaining cheese and herbs.
Serve and ENJOY!!!
