
Noodles with a sauce of carrot tops, radish greens, and yogurt

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This sauce is a bit mysterious because its made from those greens that we usually discardcarrot tops and radish leavesand whose flavor eludes us. Theyre lively, interesting, and tangy, especially when mixed with the yogurt. This dish is not meant to be served piping hot, because the yogurt will curdle if brought to a boil. But that makes it an especially appealing dish for hot weather. Vegans can omit the yogurt and toss the pasta with the pureed greens. These unusual flavors can be met with the crisp acidity and lively fruit found in an unoaked Sauvignon Blanc. Try one from New Zealands Marlborough region.
ingredients
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serves: 4-6
1 bunch of spinach (about 4 cups packed loose leaves)
1-2 bunches of carrots tops (the leaves stripped off the stems)
1 bunch of radishes leaves
1 small bunch of cilantro, stems included, chopped (about 1 cup)
1 handful of dill
4 leaves lovage or celery
1 cup whole-milk yogurt or sour cream
1 tablespoon olive oil
1 jalapeno chile, seeded and chopped
1/4 white onion, thinly sliced
sea salt
3/4 pound spaghetti or linguine
1/2 cup pine nuts
crumbled feta or Manouri cheese (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 418
- Total Fat: 7.1 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 8 mg
- Sodium: 70.1 mg
- Total Carbs: 73.8 g
- Dietary Fiber: 5 g
- Sugars: 9.2 g
- Protein: 14.8 g
preparation

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