It's a small, light dish that can be prepared with all kinds of pasta: spirals, shells, macaroni. An idea: pesto can also be prepared on its own, and served with breadsticks.
Ingredients (for 2 people)
Spring with pink radishes
- 150 g of semi-complete shellettes (for a gluten-free version, choose them with rice or corn)
- 200g carrots
- A dozen pink radios
- 1 stalk of celery or fennel
- 1 shallot
Pesto
- The tops of a bunch of radishes
- 1 fresh goat's cheese (or a vegetable cashew preparation)
- 1 dozen sprigs of flat-leaf parsley
Preparation
Spring with pink radishes
- Heat 1 liter of water in a saucepan.
- Slice the celery stalk, carrots and radishes into thin rounds.
- Add them to the boiling water along with the chopped shallot.
- Cook briefly to keep the vegetables al dente.
- In a saucepan, cook the pasta in salted water.
- When they are cooked, drain them before adding them to the vegetable soup, the broth of which has taken on the pink color of the radishes.
Pesto
- Wash the radish tops and drain them before browning them in a pan with 1 tablespoon of olive oil.
- Chop the parsley in a small blade blender, add the radish tops and goat cheese.
- Mix to obtain a creamy paste.
- Add 2 tablespoons of olive oil.
- Salt and pepper to your taste.
Accompany spring with this radish top pesto.
