![Spaghetti with Radish-Greens Pesto](https://cdn.statically.io/img/www.foodandwine.com/thmb/sLHt6irbK42NC9yuKAZcQrfmQGQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/recipe1115-xl-spaghetti-with-radish-greens-pesto_0-03f4820a49ac4b3eb3feee70e64563e0.jpg)
Ingredients
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2 garlic cloves, crushed
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Greens from 1 big bunch of radishes (8 loosely packed cups), chopped
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1/4 cup parsley leaves
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3/4 cup roasted salted pumpkin seeds (3 ounces), plus more for garnish
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3/4 cup extra-virgin olive oil
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1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
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Kosher salt
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Pepper
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12 ounces spaghetti
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2 tablespoons fresh lemon juice
Directions
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In a food processor, combine the garlic, greens, parsley leaves and the 3/4 cup of pumpkin seeds; pulse until finely chopped. With the machine on, slowly drizzle in the olive oil. Stir in the 1 cup of cheese. Season with salt and pepper.
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In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot. Add the pesto, lemon juice and 1/2 cup of the pasta water. Season with salt and pepper and toss over low heat until coated, about 2 minutes; add more pasta water if a thinner consistency is desired.
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Transfer the pasta to bowls and garnish with pumpkin seeds and cheese.
Suggested Pairing
Lively medium-bodied white.