Ingredients:

6 scallions

8 French Breakfast radishes (with greens)

3 small watermelon radishes

16 ounces Trecce pasta (or other pasta)

8 ounces Halloumi cheese, drained and cut into ½-inch slices

olive oil

3 tablespoons butter, divided

1 clove garlic, minced

1 shallot, minced

4 ounces mixed mushrooms (such as forest nameko, shitake, maitake, or cremini)

¼ cup pine nuts, toasted

Freshly ground black pepper, to taste 

Garnish: baby mint leaves (optional)

Instructions:

1. Bring a large pot of salted water to a boil and prepare an ice bath. Cut scallions into 2-inch long pieces. Blanch in the boiling water 15 seconds, then transfer to the ice bath for 30 seconds. Remove the greens from the radishes and set aside. Cut the French Breakfast radishes into quarters, and slice the watermelon radishes into 1/8-inch slices using a sharp knife or a mandoline. Blanch radish quarters in the boiling water 1 minute, then shock in the ice bath. Blanch watermelon radish slices 30 seconds, then shock in ice bath.

2. Pour out blanching water and refill the pot with fresh salted water. Cook pasta according to package directions for al dente. Drain and set aside.

3. While pasta is cooking, heat a large, nonstick pan over medium-high heat. Pat the halloumi cheese slices dry with a paper towel. Place the slices on a plate and mist or brush both sides lightly with olive oil. Sear the cheese in the pan until brown, about 2 minutes on the first side and 1 to 2 minutes on the other. Remove from pan and cube.

4. In the same pan, melt 2 tablespoons of butter over medium heat. Sauté garlic and shallot about 3 minutes. Add the mushrooms and cook 5 minutes. Add in the radish greens and sauté 3 minutes, or until wilted. Add in the blanched scallions and radishes and sauté 1 minute more. Add remaining tablespoon of butter and stir in cooked pasta. Toss in Halloumi and pine nuts. Season with black pepper to taste. Garnish with fresh mint. Serve hot or at room temperature.