Pink and green. Lily Pulitzer and The Preppy Handbook. Shades of my youth. These gorgeous French breakfast radishes from Springfield Farm were an inspiration. Combined with their greens and some arugula from my garden that has miraculously survived the heat and drought they made me think of madras and penny loafers.
Modified from Rozanne Gold's recipe in Radically Simple because I didn't have perciatelli or a lot of radish greens.
Penne with French Breakfast Radishes, Arugula, Bacon and Parmesan
1 bunch French breakfast radishes with greens
Enough arugula to make ~2 cups chopped greens with radish greens
8 oz dried penne
4 slices of bacon, cooked and crumbled
Extra virgin olive oil
1/2 cup freshly grated parmesan plus more for topping if desired
Remove greens from radishes and combine with arugula. Rinse and dry well, chop coarsely. Slice radishes in 1/8" rounds until you have about one cup of sliced radishes. I saved the remainder to slice and eat on buttered bread with salt.
Bring salted water to boil in heavy pot. Cook penne for ~11 minutes. Drain, saving ~1 cup pasta cooking water. Using the same pot you cooked the pasta in heat 2 tablespoons olive oil over medium-hi. Add radishes and greens and saute for approximately 5 minutes until the greens are wilted and the radishes tender.
Add pasta and reserved cooking water and cook for additional 1-2 minutes. Add parmesan and bacon. Stir and serve with more parmesan if desired.
The cooking mellows the heat of the radishes and arugula. They are still peppery but less so. The bacon and cheese add a nice salty touch. I didn't need to add any additional seasoning.