Ingredients
- 1 (8-ounce) bunch radishes with tops
- 8 ounces uncooked orecchiette ('little ears' pasta)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound red potatoes, cut into 1-inch cubes (about 3 cups)
- 3/4 cup vegetable broth
- 2 cups (1-inch) diagonally sliced asparagus
- 1/2 teaspoon salt
- 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
Description
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