Zero-Waste Greens Pesto Pasta

Taste

Radish tops have a clean, slightly peppery bite that sits somewhere between arugula and spinach — exactly the kind of green that works in a pesto but almost always ends up in the compost. Blended with basil, toasted walnuts, garlic, and parmesan, they make a bright, loose sauce that clings well to fresh linguine. A handful of arugula rounds out the volume and adds its own mustard-y sharpness, while lemon zest keeps everything tasting green and awake. Nearly every ingredient here comes straight from a Lufa basket.

Instructions

1. Toast the walnuts. Place the walnuts in a dry skillet over medium heat. Shake the pan occasionally until they’re fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool briefly — they’ll continue to darken off the heat. ⏱︎ 4 min

2. Boil the pasta. Bring a large pot of generously salted water to a rolling boil. Drop in the fresh linguine and cook until just tender, about 2–3 minutes for fresh pasta. Reserve a mugful of starchy pasta water before draining. ⏱︎ 3 min

3. Blend the pesto. While the pasta cooks, combine the radish tops, basil, arugula, toasted walnuts, garlic, parmesan, lemon zest, and lemon juice in a food processor. Pulse a few times to break everything down, then stream in the olive oil with the motor running until you have a loose, spoonable paste. Season with salt and pepper. If the pesto feels too thick, thin it with a splash of the reserved pasta water.

4. Toss and serve. Return the drained pasta to the warm pot. Add the pesto and 2–3 tablespoons of pasta water, then toss vigorously until every strand is coated and the sauce is glossy. Divide among bowls, finish with extra grated parmesan, a crack of pepper, and red pepper flakes if using.

Tips

• Other greens: Carrot tops, beet greens, or the outer leaves of lettuce all work here. Use the same 80 g weight and taste as you blend — some greens are more bitter than others and may need extra lemon or parmesan to balance.
• Nut-free version: Swap the walnuts for roasted sunflower seeds or pepitas in equal weight. The pesto will be slightly thinner but just as good.
• Make it vegan: Drop the parmesan and add 1 tablespoon of nutritional yeast plus an extra pinch of salt.
• Storage: The pesto keeps in a sealed jar in the fridge for up to 3 days. Press plastic wrap directly onto the surface to prevent browning. It also freezes well in ice cube trays for up to 2 months.
• Pasta swap: Any short or long pasta works — fusilli and penne catch the pesto well in their ridges. Lufa carries several dried and fresh options from local producers.