rye pasta, radish/greens, spring garlic, chilis, breadcrumbs

The pasta was a local rye grain trumpets, (‘Campanelle (little bells) in Italian) made by Sfoglini, and were two kinds of radishes, plus the greens of one kind, also spring garlic, dried smoked serrano pepper, olive oil, lemon juice, chopped baby fennel fronds, and some breadcrumbs (taken from a very sturdy loaf of bread) toasted along with a little lemon zest.