Put a large pot of well salted water on to boil.

Cut the radish bulbs into quarters. If some radishes are small, cut them in half so they are about the same size as the others. Roughly chop the washed radish greens.

Trim the ends off of the celery, then slice the stalks about ¼” thick on a diagonal. Then, peel and thinly slice the shallot.

Melt the butter in a large skillet over medium-high heat, then add a tablespoon of olive oil. When the oil and butter are hot, add the radish bulbs, celery, and shallot to the pan. Saute for 4-5 minutes, stirring occasionally, until the vegetables soften and pick up a little color. Season with salt and pepper.

Add the wine to the pan, taking caution as it may splatter. Cook for 1-2 minutes, stirring, and scraping up any browned pieces of vegetable from the bottom of the skillet.

Add ¾ cup chicken or vegetable stock and the chopped radish greens to the pan. If your pan is very large, you may need to add more. The liquid shouldn’t cover the vegetables, but come up about halfway. Bring to a simmer, then reduce the heat to low.

Cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated. If needed, add more stock to the pan if it evaporates before the vegetables are tender. Stir in most of the chopped herbs, reserving some for garnish.

While the radishes, celery, and shallots are cooking, add your pasta to the boiling salted water. Cook for two minutes less than the package directs, then drain, reserving 1 cup of the starchy pasta water.

Add the cooked pasta and ½ cup of pasta water to the skillet with the cooked vegetables. Stir until everything is combined, then add the parmesan cheese, continuing to stir. If the pasta seems dry, add a little more of the reserved pasta water. Season with salt and pepper.

Divide the pasta into bowls and top with the remaining herbs. Enjoy!