Ohh the allure of a shiny new Martha Stewart Living magazine, those were my most beloved early Saturday or sometimes Sunday mornings. I would wake up early before the house was up and grab a coffee and look through those glossy food-filled pages. And although I can’t recall the month or year, it was a spring issue. I remember the surprise of seeing an appetizer recipe involving spring radishes plated with bread or crackers, unsalted butter and salt. It looked inviting but it was beyond my taste buds at the time. That simple recipe burned a hole in my memory. Many moons later, I made it and it was different, beautiful, these fresh, bright radishes combined with creamy, rich butter and large flecks of sea salt. I was hooked in its’ beauty. Although spring is far from here, I needed that spring feeling and made a dish to match. It was snowing outside today but inside it felt like tulips were blooming. Enjoy!
- 1 13oz. bag cavatelli
- 1 bunch radishes
- 2 tablespoons walnut pieces
- 2 tablespoons unsalted butter
- shredded Manchego cheese
Bring a pot of water to a boil. In the meantime, prepare the radishes, leaving an inch of greens on the radishes, quarter and rinse well, using a brush if necessary to remove any dirt. Once the water comes to a boil, toss in the cavatelli, salt generously and finish cooking, as directed on the package. (I used frozen cavatelli.) In a pan, melt the butter on low heat, add in the radishes and saute for 8 minutes. Drain the cavatelli, reserving some of the pasta water. Add the cavatelli and walnuts to the radishes, saute for about 2 minutes, adding a little bit of the pasta water for a little creaminess.Top with the Manchego cheese. Serves about 2.