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Ingredients 6 Servings

  • 1 pkg. Barilla® Collezione Casarecce
  • Pinch of kosher salt 
  • 6-1/2 tablespoons extra-virgin olive oil
  • 2.5 oz. oil-packed anchovy fillets, drained
  • 1 clove of garlic, grated
  • 2 oz. daikon sprouts
  • ⅓ cup Sauvignon Blanc
  • 1 oz. pea shoots and tendrils (pea greens)
  • 1 oz. baby arugula
  • 1 oz. daikon leaves
  • Arugula sprouts for garnish
  • 1 lemon, zested
  • 3 oz. Cowgirl Creamery Wagon Wheel cheese, grated
  • 1.5 oz. fava bean greens (fava tips)
  • ½ pint arugula flowers
  • ½ pint mustard flowers
  • ½ pint fava flowers
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  • Cook pasta as directed on package. Drain, reserving pasta cooking water.
  • Meanwhile, heat oil in large skillet on medium-high; add anchovies. Stir until broken into fine pieces. Stir in garlic. Reduce heat to low. Stir in daikon sprouts and wine. Simmer.
  • Add some of the pasta cooking water. Cook until reduced.
  • Stir in pasta. Slowly add greens, except fava greens, stirring after each addition until slightly wilted. Add lemon zest and cheese. Mix gently.
  • Garnish with fava greens and flowers.
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