Pasta with Radishes and Lemony Breadcrumbs

Heat one tablespoon of butter in a large skillet over medium heat. Add the breadcrumbs and cook until golden brown. Take skillet off the heat, stir in the lemon zest, and season with salt and pepper. Set aside.

Separate the radishes from the leaves. Discard any tough stems from the leaves and wash both the radishes and leaves.

Heat up the remaining butter and the olive oil in a large skillet over medium-high heat. Cut the radishes in half lengthwise and then into 1/8 inch slices. Add them into the skillet along with a pinch of salt. Cook for about five minutes, or until the radishes are tender but retain some bite. Remove radishes from the skillet and set aside.

Start cooking the pasta in a pot of boiling salted water. You’re doing to cook it according to package instructions for al dente.

Meanwhile, add the garlic into the skillet. Cook for a minute or so, until softened. Add the radish leaves along with a pinch of red chili flakes. Cook until just wilted and then add the lemon juice.

When the pasta is al dente, drain it and add it into the skillet along with the cooked radishes that you set aside earlier. Season with salt, if necessary, and add a generous amount of freshly grated Parmesan cheese. Serve topped with the breadcrumbs.