Spaghetti with Radish-Greens Pesto

Ingredients

• 2 garlic cloves
• crushed
• Greens from 1 big bunch of radishes (8 loosely packed cups)
• chopped
• 1/4 cup parsley leaves
• 3/4 cup roasted salted pumpkin seeds (3 ounces)
• plus more for garnish
• 3/4 cup extra-virgin olive oil
• 1 cup freshly grated Parmigiano-Reggiano cheese
• plus more for garnish
• Kosher salt
• Pepper
• 12 ounces spaghetti
• 2 tablespoons fresh lemon juice

Instructions

1. In a food processor, combine the garlic, greens, parsley leaves and the 3/4 cup of pumpkin seeds; pulse until finely chopped.
2. With the machine on, slowly drizzle in the olive oil.
3. Stir in the 1 cup of cheese.
4. Season with salt and pepper.
5. In a pot of salted boiling water, cook the spaghetti until al dente.
6. Drain, reserving 1 cup of the pasta water.
7. Return the pasta to the pot.
8. Add the pesto, lemon juice and 1/2 cup of the pasta water.
9. Season with salt and pepper and toss over low heat until coated, about 2 minutes; add more pasta water if a thinner consistency is desired.
10. Transfer the pasta to bowls and garnish with pumpkin seeds and cheese.