Black Radish Pasta
200g spaghettini (or other dried pasta), cooked
1 small black radish, thinly sliced (peel if larger size), and cut in half
½ small white onion, finely chopped
2 Tbsp butter
¼ cup olive oil
2 tsp cane sugar
1/3 cup parsley, chopped, plus more for garnish
Juice from 1 large lemon
2 garlic cloves, minced
Salt and pepper to taste
Garnish: Grated parmesan cheese, lemon zest, chopped parsley
Cook pasta according to instructions. Drain, Set aside.
On low in a medium cast iron skillet heat 2 Tbsp butter until melted. Add onions and sauté for 15 minutes.
In a small bowl combine olive oil, cane sugar, chopped parsley, lemon juice, and minced garlic. Stir and set aside.
Slice black radish as thinly as you can. I used a mandolin and the thinnest setting, then cut in half. Depending on the size of the black radish you may need to peel before slicing.
After onions are done sautéing add the black radish slices and stir. Allow to cook for 2 minutes.
Turn heat up to medium. Add olive oil mixture and pasta and toss to combine. Cook for 1 more minute. Season with salt and pepper and remove from heat.
Add parmesan cheese, a little lemon zest, and more chopped parsley as a garnish and serve.