Pasta with radish greens and baby artichokes

From ThisBlueWiki

This recipe is adapted from Alan Roettinger's Speed Vegan, a cookbook that's proving to be a great place to get recipes which don't take too long and can be tweaked and dressed up for a Saturday evening, or kept simple for a Tuesday.

The recipe specifies brown rice spaghetti. Since nobody here is gluten intolerant and we like wheat pasta, I've made it with regular pasta. This is a starchy dish that tastes light but is quite filling.

• 1 lb brown rice spaghetti or other pasta (suggest medium shells maybe?)
• ½ cup extra-virgin olive oil
• 1 Tbsp plus 1 tsp sea salt
• 7 cloves peeled garlic, minced or passed through a garlic press
• green tops from 1 bunch radishes, coarsely chopped (½ cup heaping, packed)
• 2 ~14oz cans artichoke hearts or baby artichokes, packed in water, rinsed, drained and cut in half lengthwise
• ¼ teaspoon black pepper

Fill a large pot with water. Add 1 tablespoon of the oil and 1 tablespoon of the salt and bring to a boil. Add pasta, stir well and cook til al dente.

While the pasta is cooking, pour the remaining oil into a large sauté pan over medium-high heat. Add the garlic and cook, stirring constantly. As soon as the garlic begins to color, quickly add the radish tops and stir until wilted. Add the artichokes, the remaining teaspoon of salt, and the pepper. Stir until heated through.

Drain the pasta and quickly return it to the pot, retaining a bit of the cooking water. Add the hot artichoke mixture and toss well.

Serve at once with a salad featuring sliced radishes!