Root-to-Leaf Radish Pasta

Step 1

Trim greens from radishes, remove any tough stems, and wash 2 to 3 times in cold water to remove any grit. Drain well. (You should have about 4 cups.) Halve or quarter radishes.

Step 2

In a large pot cook orecchiette and radishes according to package directions for pasta, adding radish greens the last 5 minutes of cooking. Reserve 3 cups cooking water. Drain pasta and radishes.

Step 3

Add nutritional yeast, garlic, and red pepper to the still-hot pot. Add 2 cups of the reserved cooking water. Return pasta and radishes to pot; toss to coat. Add additional reserved cooking water if desired for saucier pasta. Sprinkle with additional nutritional yeast.