Orecchiette pasta with radish, pomegranate, and mint.

Components

• 3 cups (tea) of orecchiette pasta (or another type of short, firm dough)
• 12 rábanos
• 1/4 cup of pomegranate arils
• 3 tablespoons of butter
• One-third of a tea cup of water
• peels from one Sicilian lemon
• Three sprigs of mint
• Add salt and ground pepper as needed to suit your taste.

Mode of preparation

1. Place a pot with 5 liters of water on high heat to bring it to a boil. In the meantime, get the other ingredients ready.

1. Using a vegetable brush, thoroughly clean the rivet bark under running water. Pat dry and slice into sections. Rinse and dry the Sicilian lemon and mint leaves.
2. Once the water reaches a boil, stir in 2 tablespoons of salt and then add the noodles. Cook according to the time specified on the package, occasionally stirring, until the noodles are al dente.
3. Heat a wok (or large frying pan) over medium heat with 2 tablespoons of butter. Once melted, add the radishes and sauté for approximately 8 minutes, stirring occasionally. Add a splash of water, continue cooking over medium heat until the water evaporates and the radishes are tender.
4. Add an additional spoonful of butter, season with salt and pepper to your preference, and remove from heat. Stir the pan in circular motions to allow the butter to melt from the warmth of the radishes.
5. After the noodles are cooked, reserve 1⁄2 cup (tea) of the cooking water and drain the orecchiette using a colander.
6. Add the noodles to the frying pan with the sauce, gradually incorporating the reserved cooking water while stirring gently. Be careful not to add all the water at once, as this can dilute the sauce. Finish by adding the pomegranate seeds, mint leaves, and lemon zest. Serve immediately.

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