Spring is finally here, which calls for fresh new pasta dish! So, we’re bringing you a light and bright bowl of pasta with radishes, pomegranate and mint. This dish celebrates those lovely spring radishes, which come and go as quickly as the season.
If you haven’t cooked radishes before, you’re in for a treat. Cooking softens the spice and transforms the radish into a tender and succulent morsel. French breakfast and round red radishes are common during spring, but there are other spring radishes to choose from. This dish is naturally vegan and soy free.
How To Make This Recipe
We start by heating a large pot of salted water to a rolling boil. While our water heats up on the stovetop, we pull together two cups of pasta along with our remaining ingredients. These ingredients include radishes, oregano, pomegranate seeds, extra virgin olive oil, and fresh mint.
We prefer conchiglie in this preparation, but any other pasta will work very well here. For a gluten-free preparation, simply swap in a gluten-free pasta and use the box as a guide for cooking times.
Once the water has come to a rolling boil, add the pasta and cook to al dente. Before draining our pasta, we reserve some pasta water for the sauce. Next, we saute our radishes with the oregano in a medium skillet stirring occasionally to brown all sides. We love making this dish when spring radishes are in season.
Saute those spring radishes until they brown.
Next, we add our pasta to the skillet with radishes. With the help of a wooden spoon, we stir our olive oil to the pasta and add a small amount of the saved pasta water to form a sauce. Be careful not to use too much water here, or you’ll be left with a runny sauce.
Add olive oil and reserved pasta water.
Once our pasta is evenly coated with sauce, we transfer it to our serving bowls. Then, we scatter pomegranate seeds onto our pasta in each serving bowl.
Top pasta with pomegranate seeds.
Finally, we garnish our pasta with a little fresh mint.
Garnish pasta with mint.
Et voila! Our bowls of pasta with radishes, pomegranate & mint are ready to serve!
Pasta with Radishes, Pomegranate & Mint
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Recipe Card for Pasta with Radishes, Pomegranate & Mint
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Pasta with Radishes, Pomegranate & Mint
Equipment
- Large pot
- Medium skillet
- Serving bowls
Ingredients
- 2 cups shell pasta dried
- 8 medium radishes
- 1 teaspoon dried oregano
- 1/4 cup pomegranate seeds
- 2 tablespoons olive oil extra virgin
- 1/2 cup water reserved from the pasta cooking
- 3 branches mint
- salt and pepper to taste
Instructions
- Bring a large pot with 3 liters of water to high heat to boil. In the meantime, prepare the ingredients.
- Wash and quarter the radishes, pat them dry with a kitchen towel. Wash and pat dry the mint branches as well.
- When the water is boiling add 2 tbsp of salt and the pasta. Cook as per package instructions to al dente.
- Bring a medium skillet to medium-low heat, when hot, add the olive oil, radishes and oregano. Stir fry for 8 minutes, stirring occasionally to brown all sides. Turn off the heat.
- When the pasta is done, reserve 1/2 cup of the cooking water and pass the pasta through a sieve.
- Add the pasta to the skillet with radishes and with the help of a wooden spoon, stir to combine the olive oil to the pasta, add part of the saved cooking water to form a sauce, but not too much, or the sauce will become watery.
- Serve in individual pasta bowls and scatter half of the pomegranate seeds each and garnish with mint leaves and serve it immediately.
Nutrition
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