It's not quite spring anymore, but these vegetables are still readily available and you should be putting them into your pasta dishes. Make this on a cooler summer evening when you won't be afraid to turn on a burner.
Recipe from Food Network.
-12 ounces fettuccine pasta
-1 cup frozen petite green peas
-2 tablespoons unsalted butter
-1 bunch radishes (about 8), halved or quartered if large
-2 tablespoons chopped shallot
-Pinch of red pepper flakes
-5 cups baby spinach (about 3 1/2 ounces)
-1 cup chopped mixed fresh herbs (such as parsley and chives)
-1 teaspoon grated lemon zest, plus the juice of 1/2 lemon
-Freshly ground pepper
-1/2 cup part-skim ricotta cheese
Cook the pasta according to package directions, reserve one cup of cooking water, then put the peas in a colander and drain the pasta over the peas.
Place the empty pot over medium heat and add the butter, swirling to melt. Add the radish, shallot and red pepper flakes. Cook, stirring occasionally, until the radishes are slightly softened. Add the pasta and peas along with the spinach, herbs, lemon juice, 3/4 cup reserved cooking water, 1/2 teaspoon salt and a few grinds of pepper. Toss until the spinach is wilted and the pasta is lightly coated, gradually adding more of the reserved cooking water if needed.
Mix the ricotta, lemon zest, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Serve a dollop with the pasta.
I served this pasta to two very hungry men. Although they're both not picky at all, I considered how quickly they devoured this pasta to be a good sign. I wouldn't have thought of putting radishes into a pasta dish, but this mixture of vegetables didn't make the radishes seem strange at all. Since there wasn't much of a sauce, adding a little ricotta helped to make the dish more rich.