Waste Not Pasta

Name: Waste Not Pasta
Ingredients: 1 pound whole wheat spaghetti; Kosher salt; 2 to 3 bunches radish or baby turnip greens (or really whatever tender greens you've got); 2 ounces Pecorino Romano (plus additional for serving); 2 ounces Grana Padano (or substitute Parmesan); 2 to 3 teaspoons freshly ground black pepper (plus additional for serving); 1/4 cup extra-virgin olive oil; 2 to 3 generous handfuls baby arugula or baby spinach, rinsed if needed; 1 tablespoon unsalted butter

9 ingredients

1 steps

Ingredients

1 pound whole wheat spaghetti
Kosher salt
2 to 3 bunches radish or baby turnip greens (or really whatever tender greens you've got)
2 ounces Pecorino Romano (plus additional for serving)
2 ounces Grana Padano (or substitute Parmesan)
2 to 3 teaspoons freshly ground black pepper (plus additional for serving)
1/4 cup extra-virgin olive oil
2 to 3 generous handfuls baby arugula or baby spinach, rinsed if needed
1 tablespoon unsalted butter

Directions

1

["Bring a large pot of water to a boil. While the water is coming to a boil, and while the pasta is cooking, the prep for the rest of the dish can be done.", "Clean the radish greens (or other greens). If there are any tough stems, cut them away. Very roughly chop the greens, then place them in a large strainer. Set the strainer in the sink in preparation for draining the pasta.", "Grate both cheeses on the fine holes of a box grater. If you haven't already done so, grind 3 teaspoons of black pepper, semi-coarse in texture. Set aside.", "Add a palmful of kosher salt and the spaghetti noodles to the boiling water. Cook as directed on the package, checking for doneness 4 minutes early. You want the noodles to be slightly firmer than \"al dente.\"" When done