I had a package of tri-color spinach and cheese tortellini in the freezer. I love tortellini with pesto. I made a pesto of radish greens, walnuts, garlic, olive oil, and salt. Hard to describe the radish greens. They have a rich herbaceous taste, with a little bite and some bitterness. They paired well with the walnuts.
I just prepared the pasta as directed, then drained it and tossed it with the pesto.
To go with, I sauteed some beautiful Savoy cabbage with some strips of green pepper and green onion.
Radish Green - Walnut Pesto3 cups radish greens
2/3 cup walnut pieces
1 tbsp. minced garlic
1/2 tsp. coarse sea salt
2 -3 tbsp. olive oil
Place radish leaves, walnuts, salt, and garlic in a food processor. While processor is running, drizzle in olive oil until pesto has a smooth consistency. It may be necessary to stop and scrape down the sides of the processor bowl once or twice.