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Le Chaudron recipe
Pâtes au pesto de fanes
Pasta with radish-top pesto
⏱ 25 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
400 g (14 oz)pasta
1bunch radish tops
60 g (2 oz)grated Parmesan
50 g (2 oz)pine nuts
100 ml (½ cup)olive oil
1 clovegarlic
- 400 g (14 oz) pasta
- 1 bunch radish tops
- 60 g (2 oz) grated Parmesan
- 50 g (2 oz) pine nuts
- 100 ml (½ cup) olive oil
- 1 clove garlic
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Wash the radish tops and keep only the tender leaves.
- Toast the pine nuts in a dry pan for 3 minutes.
- Blend the leaves with the garlic, Parmesan, pine nuts and olive oil.
- Cook the pasta al dente in salted water; save a little cooking water.
- Drain and toss with the pesto, adding a little cooking water.
- Adjust the seasoning and serve with Parmesan.
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