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Linguine with Sautéed Radishes, Lemon & Ricotta | In 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Knackige Radieschen kurz in feiner Butter und Olivenöl angebraten entfalten ein herrlich mild-nussiges, süßliches Aroma. Vereint mit bissfesten Linguine, frischem Zitronenabrieb, goldbraun gerösteten Pinienkernen und kühlen, cremigen Ricotta-Nocken entsteht eine überraschend raffinierte, moderne italienische Pasta – vollmundig, elegant und in nur 20 Minuten auf dem Tisch.
Ingredients
Preparation method
Preparation
Thoroughly wash the radishes, pat dry, remove the greens, and halve or quarter the radishes depending on their size. Peel the garlic cloves and slice them thinly. Wash the parsley, shake dry, and chop finely. Rinse the organic lemon under hot water, rub dry, finely grate the zest, and juice one half of the lemon.
Toast the pine nuts in a large pan without fat over medium heat for 2–3 minutes until golden brown and fragrant. Immediately remove from the pan and let cool on a plate.
Instructions
Bring a large pot of plenty of water to a boil, salt generously, and cook the linguine according to the package instructions until al dente. Before draining, reserve about 150 ml of the starchy pasta water.
Chef's tip
Do not overcook the radishes: Searing them briefly over good heat takes away their sharp raw note and turns them wonderfully mild and slightly sweet, while retaining a delightful juicy crunch.
The contrast makes the dish: The cool, mild ricotta melts creaminess over the hot lemon pasta, creating the ideal counterpoint to the savory roasted radishes.
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