This pasta with radish recipe is cut out for those who'd like to begin sustainable eating, but don't know where to start
Serves 4
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Embrace the concept of root to leaf eating, where nothing goes to waste with this pasta with baby red radishes and their tops recipe, which is exactly as it sounds. Stir-fried in a large frying pan with toasted pine nuts, garlic, currants and cheese, here’s how to boost the value in your veggies while creating a delicious, unique and healthy meal.


  • ¼ cup (40 g) currants
  • 1½ tbsps red wine vinegar
  • 1 kg baby red radishes, halved, leaves reserved
  • 375 g dried spelt or wholemeal penne pasta
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1 clove garlic, crushed
  • ⅓ cup (50 g) toasted pine nuts
  • ¼ cup fresh sage leaves
  • ½ cup (40 g) shaved pecorino cheese

Combine currants and vinegar in a small bowl; stand for 15 mins.

Meanwhile, coarsely chop reserved radish leaves.

Cook pasta in a large saucepan of boiling salted water until almost tender. Drain, reserving 1 cup cooking liquid.


Meanwhile, heat oil in a large frying pan over high heat; cook radishes, stirring occasionally, for 3 mins or until browned. Add currant mixture, radish leaves, garlic, pine nuts and sage; cook, stirring, for 1 min or until fragrant and leaves are wilted. Season.


Add pasta to the frying pan with half the cheese, the remaining oil and enough of the reserved cooking liquid to coat; season to taste. Serve topped with remaining cheese.

TIP Use the freshest, best radishes you can buy. The radishes should be firm, and the leaves crisp and bright green. We used 16 radishes and about 2½ cups of radish leaves in this recipe.


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