This recipe is inspired by the farmer market in spring, when the first radishes and raabs hit. It’s always amazing to see raabs—bouquets of greens that have overwintered and are sending up flowers to become seeds for the next season. Broccoli raab is the most famous of the raab, but we are also crazy for arugula, cabbage, collard, and kale raabs. And the best way we’ve found to cook them is to blanch them in boiling water, which happens to be exactly how you cook noodles! So we cook them together for a really easy dinner hack.