2 garlic cloves, crushed
Greens from 1 big bunch of radishes (8 loosely packed cups), chopped
1/4 cup parsley leaves
3/4 cup roasted salted pumpkin seeds (3 ounces), plus more for garnish (Substitute pine nuts or cashews, depending on preference)
3/4 cup extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish (Substitute nutritional yeast to make this vegetarian/vegan)
Kosher salt
12 ounces spaghetti
2 tablespoons fresh lemon juice

In a food processor, combine the garlic, greens, parsley leaves and the 3/4 cup of pumpkin seeds; pulse until finely chopped. With the machine on, slowly drizzle in the olive oil. Stir in the 1 cup of cheese. Season with salt and pepper.

In a pot of salted boiling water, cook the spaghetti until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot. Add the pesto, lemon juice and 1/2 cup of the pasta water. Season with salt and pepper and toss over low heat until coated, about 2 minutes; add more pasta water if a thinner consistency is desired.

Transfer the pasta to bowls and garnish with pumpkin seeds and cheese.