sundaysuppers

Fettuccine, Radish and Greens
{Serves 6 to 8}

1/2 stick unsalted butter, plus more if needed
4 cups (about 1 lb or 4 bunches) radishes, washed and quartered
Salt and pepper
6 cups radish greens, thoroughly rinsed
1 cup dry white wine
1 tsp dijon mustard
Grated pecorino-romano cheese
1 lb dried or fresh fettuccine

In a large pot of boiling salted water, cook the fettuccine until al dente; drain, reserving about 1/2 cup of the pasta cooking water to use in the sauce.

Meanwhile, in a large, deep sauté pan set over medium-high heat, add half the butter. When the butter is melted and bubbling, add the quartered radishes; season generously with salt and pepper. Cook for a few minutes, shaking or stirring the pan occasionally, until the radishes are al dente and the skins are a lighter shade of pink. Add the radish greens and cook for another minute or two until wilted. Transfer all to a large bowl; do not clean out the pan.

In the same pan, pour in the wine and cook over high heat for a few minutes until reduced by half. Add 1/4 cup of the reserved pasta cooking water, then stir in the mustard and a generous sprinkling of pecorino-romano cheese to help thicken the sauce. Taste and adjust seasonings, melting in more butter as needed for a creamier consistency.

Add the radishes and the pasta to the pan with the sauce and toss to coat. Add more pasta water, seasonings or butter to taste.

Pink Peppercorn Toasts
{Serves 6 to 8}

6 to 8 Italian or country-style bread, thickly sliced
Extra-virgin olive oil
Soft goat cheese, preferably bleu
About 1 tsp pink peppercorns, coarsely crushed

Preheat the oven to 350ºF. Brush or drizzle the sliced bread lightly with extra-virgin olive oil. Toast in the oven until lightly golden, about 8 to 10 minutes. Remove from oven, smear generously with goat cheese and sprinkle with crushed pink peppercorns.