Cook the noodles in fizzy boiling salted water for about 10 minutes. In the meantime, clean, wash and chop the radishes. Sort the frisée, rinse cold and drain. Cut into bite-sized pieces. Drain the pasta, rinse in cold water and drain well. Roast the pine nuts in a pan without fat until golden brown and chop them coarsely.
Peel garlic and press it through the garlic press. Stir sour cream and olive oil until smooth, add garlic. Stir in pine nuts and cheese. Season dressing with salt and pepper. Mix pasta, radishes and salad with the dressing and arrange on a plate