1 large bunch radishes, with tops
1 T olive oil
1 medium onion, chopped
salt and pepper
12 oz penne, cooked
1/3 c pecorino romano, grated
2 T parsley, finely chopped
Separate the greens from radishes. Rinse and dry the greens. Wash the radishes, trim, and then thinly slice. Put 3/4 of the oil in a large skillet over medium heat. Add onion and cook just until it begins to soften, about 5-7 minutes. Add radishes and greens. Cover and cook 7 minutes, until greens wilt and radishes become translucent. Season with salt and pepper. Add cooked (and drained) pasta to the pot (make sure to reserve a little pasta water), along with remaining oil, and toss. Add as much as 1/4 c pasta water, if needed, to avoid dryness. Toss with cheese, garnish with fresh parsley, and serve.
adapted recipe from donutarmy.blogspot.com.