Sautéed Radish + Green Pea Gluten-Free Pasta

Melanie Lorick
by Melanie Lorick
6 Servings
40 min

Trust me, this tastes better than it *might* sound when you first read the name. I know, radishes are for salads (and chips, for the super healthy folks reading this), but sautéeing them is a fun twist on an otherwise-pigeon-holed vegetable. And, who doesn’t love the red pop of color this adds to any dish? Hey there, cuties. Sautéed radish gives it a neat pop of flavor and throwing their greens in their as well makes it a little extra special. As with any pasta dish, it is easily customizable. I threw in some frozen green peas (along with a handful of other spices) and this turned out to be simple, fresh, and healthy.

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Sautéed Radish + Green Pea Gluten-Free Pasta
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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  • 2 cups sliced radishes
  • 1 1/2 cups frozen green peas
  • 3/4 - 1 cup Parmesan cheese, finely-grated
  • 1 8.8-oz. package chickpea pasta
  • 1/2 cup radish greens (optional)
  • 4 medium garlic cloves, minced
  • 1/3 cup fresh parsley, chopped
  • 2 scallions, chopped (greens and whites)
  • 1 1/2 tbsp dried onion
  • 1 tbsp EVOO
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp freshly-ground black pepper

In a skillet, heat olive oil and minced garlic until the garlic bits start to turn a light brown.
While the olive oil and garlic is coking, cook the chickpea pasta in a separate pot, according to instructions on the box. Slightly undercook the noodles since they will continue to cook when added to the skillet.
Add radish slices to the skillet and cook until the center whites start to become translucent.
Drain chickpea pasta and transfer noodles to skillet. Then, add peas, radish greens, parsley, garlic powder, dried onion, salt, and pepper. Cook until the peas are warm and no longer frozen.
As part of the final steps, add chopped scallions and 1/2 the grated Parmesan cheese. Once plated, divide the rest of the Parmesan cheese on the dishes.
  • If the chickpea pasta starts to foam while cooking, add a few drops of oil to minimize the foam and stir regularly.
Melanie Lorick
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