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Radish Green And Pistachio Pesto With Roasted Spring Vegetables
CULINARY CUTS18Ingredients
60Minutes
570Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups radish greens
- 1/2 cup manchego cheese (Grated)
- 1/2 cup pistachios
- 1/2 cup pistachio oil
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
- 2 garlic cloves
- 1 bunch radishes (Easter)
- 1 bunch asparagus
- 1 lb. heirloom cherry tomatoes
- 2 cups milk
- 2 tsp. dried oregano
- 2 tsp. dried basil
- 1 tsp. garlic powder
- fresh pasta (Dried Or)
- olive oil (To Coat)
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Directions
- 1. Wash radishes and greens thoroughly. Remove radish greens and set aside.
- 2. In a food processor puree pistachios, pistachio oil, grated cheese, salt, pepper, lemon zest, lemon juice, and garlic cloves till smooth. Add radish greens in batches making sure that all the leaves are pureed evenly. Taste pesto and adjust seasonings.
- 3. Heat oven to 350F. Quarter radishes and remove ends. Cut asparagus into 2 inch pieces after removing the tough ends. Toss tomatoes, asparagus, and radishes with salt, pepper, dried basil, dried oregano, garlic powder, and enough olive oil to coat. Roast 20-30 minutes until tender.
- 4. Cook dried pasta in boiling, salted water until barely cooked. Strain and set aside.
- 5. Heat milk in a large sauce pan. When it starts to simmer add pesto and mix well. Cook until mixture thickens. Add half of the roasted vegetable mix with cooked pasta. Toss to coat pasta, and garnish with remaining roasted vegetables.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat410 |
% DAILY VALUE |
Total Fat46g71% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol25mg8% |
Sodium930mg39% |
Potassium1000mg29% |
Protein18g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate27g9% |
Dietary Fiber5g20% |
Sugars14g |
Vitamin A35% |
Vitamin C50% |
Calcium45% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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