Pasta with Walnut Cream and Radishes

Ingredients:

- 5 heads of radish + their greens
- 4 slices of bacon
- 2 tbsp cold-pressed walnut cream
- 3 tbsp walnut oil
- Large handful of basil
- Small handful of parsley
- Salt
- Freshly ground pepper
- 2 large eggs
- 400 g spaghetti

I never throw away radish leaves; I make a tasty salad or a pesto similar to the one below from them, or I tear them up and add them to any one-pan, tossed dish. Don’t throw them away either! They’re flavorful, and you can make a delicious pasta dinner in just a few minutes.

I put the oil, walnut cream, herbs, and radish greens into the blender, season with salt and pepper, and puree with an immersion blender. I cook the spaghetti in salted water until al dente and add 1.5 dl of the cooking water to the green cream, then blend it together. I pour the green sauce over the pasta, and while it’s still warm, I add the two beaten eggs on top. Then I mix in half of the finely chopped radishes, which soften a bit from the heat. I add the other half only later, when serving, and don’t stir it much.