Pasta with Radishes and Lemony Breadcrumbs - butter

Method

• Heat one tablespoon of butter in a large skillet over medium heat.
• Add the breadcrumbs and cook until golden brown.
• Take skillet off the heat, stir in the lemon zest, and season with salt and pepper.
• Set aside.
• Separate the radishes from the leaves.
• Discard any tough stems from the leaves and wash both the radishes and leaves.
• Heat up the remaining butter and the olive oil in a large skillet over medium-high heat.
• Cut the radishes in half lengthwise and then into 1/8 inch slices.
• Add them into the skillet along with a pinch of salt.
• Cook for about five minutes, or until the radishes are tender but retain some bite.
• Remove radishes from the skillet and set aside.
• Start cooking the pasta in a pot of boiling salted water.
• Youre doing to cook it according to package instructions for al dente.
• Meanwhile, add the garlic into the skillet.
• Cook for a minute or so, until softened.
• Add the radish leaves along with a pinch of red chili flakes.
• Cook until just wilted and then add the lemon juice.
• When the pasta is al dente, drain it and add it into the skillet along with the cooked radishes that you set aside earlier.
• Season with salt, if necessary, and add a generous amount of freshly grated Parmesan cheese.
• Serve topped with the breadcrumbs.