Spaghetti with Radish-Greens Pesto

• 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

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.

garlic, radishes, parsley, pumpkin seeds, extravirgin olive oil, cheese, kosher salt, pepper, spaghetti, lemon juice

Taken from www.foodandwine.com/recipes/spaghetti-radish-greens-pesto (may not work)