Whole grain pasta is tossed with peas, roasted radishes, and a nut-free pesto made with mint, radish greens, and ricotta cheese, in this light and delicious spring pasta dish. Easily made gluten-free with gluten-free pasta.
Preheat oven to 400 degrees F. Toss chopped radishes with olive oil on a foil-lined baking sheet and roast for 10 to 15 minutes until tender and lightly browned.
While the radishes are roasting, bring a large pot of water to boil. Add pasta and cook according to package directions, about 10 to 11 minutes until al dente. When there is one minute left for the pasta to cook, add in the peas. Reserve about 1/2 cup of pasta water before straining the pasta and peas.
While the radishes and pasta are cooking, make the pesto. Combine all pesto ingredients in a small food processor or blender and puree until smooth.
To assemble, toss the pasta, peas, and roasted radishes with all of the pesto. Add reserved cooking water as needed to thin out the sauce. Season with more salt and pepper, as desired. Serve hot or room temperature.
If making less pasta or using the pesto for other recipes, note that the pesto recipe makes 1 cup.
Once assembled, the pasta will last a couple of days in the refrigerator, but note it is best (and prettiest!) when eaten immediately.
Make it gluten-free: use gluten-free pasta.
Make it vegan: use dairy-free cheese