This pasta smells, tastes and looks like summer. A slight peppery heat from crunchy, crisp radish, pasta oozing butter, and halloumi cheese nestled between adds a firm, salty touch. It’s a dish where colour just pops. The mixture of surprise ingredients and textures you wouldn’t ordinarily find served with pasta makes it unique.
So let’s talk about the plate: there is no star, no centre; it is a medley of flavours … of textures, of warmth. The palate dances from spicy to mellow; from earthen to light, from healthy to indulgent. You don’t want to eat this all at once, you want to savour each bite and experience the depth of flavour that goes with it. I added my own lemon pepper (dried lemon zest with black pepper) over the top for an extra zing, although this step is optional and not included in the recipe.
Radish is a classic ingredient from springtime harvest. Who can resist the hot pink outside and cooling white interior of a radish. They vary from mild to punchy in taste, and people often toss them in pasta salads. The dish itself is a combination of pasta salad and a hot pasta dish – it offers the best of both worlds.
Notably, halloumi is a distinctive cheese. Otherwise known as grilling cheese, it has an extremely high melting point – meaning that you can fry or grill it to crisp it up easily, without it melting. That’s why it makes wonderful crisp garnish accomplishments for pasta dishes, without the fuss and complication of crisping other cheese.
Grilled & Shaved Radish, Sprouting Seeds, Kale, and Halloumi Cavatappi Pasta with Butter Sauce
- 4 small Radishes
- 150g Cavatappi pasta
- 100g Halloumi
- Handful of Kale
- Sprouting seeds: Purple Radish, Red Beetroot, Garnet Amaranth, Onion (optional, garnish)
- Black pepper (garnish)
- Butter (sauce)
- Cook Cavatappi pasta (or pasta of your choice) according to instructions on packet. This recipe can also be made with my vegetable pasta dough recipe. Don’t forget to add salt to the boiling water!
- When pasta is halfway done cooking, chop kale into manageable sized pieces and tip into a small saucepan. Cover with water (not much), cook on medium heat for 5 minutes until soft and then drain.
- While pasta and kale is cooking, cut 2 round radishes in half, rub them with oil and grill or fry them to your taste. I fried mine. With the other two radishes, slice them thinly using either a mandolin or a knife and set aside for garnish.
- Slice halloumi to desired thickness and fry for 1 minute on each side.
- Place all onto plate and garnish with salt, pepper and sprouting seeds to taste.
- Lastly, heat small slab of butter in frying pan or saucepan and drizzle over as sauce.