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pasta in skillet on counter | hearth health happiness

Sautéed Radish and Green Pea Pasta

Melanie Lorick
Transform your average radish from a salad-only veggie to something more center stage.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 6 people


  • 2 cups sliced radishes
  • cups frozen green peas
  • ¾ to 1 cup Parmesan cheese, finely-grated
  • 1 package (8.8 ounces) chickpea pasta
  • ½ cup radish greens optional
  • 4 medium garlic cloves, minced
  • cup fresh parsely, chopped
  • 2 scallions, chopped (greens and whites)
  • tablespoon dried onion
  • 1 tablespoon EVOO
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 teaspoon 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 cooking, cook chickpea pasta in a separate pot, according to instructions on 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 (reserve some of the water) 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 ½ the grated Parmesan cheese. If the dish has lost too much water, add some of the reserved cooking water or a few additional teaspoons of olive oil until you reach the desired consistency. Once plated, divide the rest of the Parmesan cheese on the dishes.


If the pasta starts to foam while cooking, add a few drops of oil to minimize the foam. 
Keyword chickpea pasta, pasta, radish, veggies
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