Food Recipes Dinner Pasta and Noodle Dishes Spaghetti with Radish-Greens Pesto Be the first to rate & review! Radish greens make a superfresh, flavorful pesto. You can also use beet or turnip greens. By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on November 1, 2015 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Active Time: 20 mins Total Time: 30 mins Yield: 4 Ingredients 2 garlic cloves, crushed Greens from 1 big bunch of radishes (8 loosely packed cups), chopped 1/4 cup parsley leaves 3/4 cup roasted salted pumpkin seeds (3 ounces), plus more for garnish 3/4 cup extra-virgin olive oil 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish Kosher salt Pepper 12 ounces spaghetti 2 tablespoons fresh lemon juice Directions 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. 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. Transfer the pasta to bowls and garnish with pumpkin seeds and cheese. Suggested Pairing Lively medium-bodied white. Originally appeared: November 2015 Rate It Print