Summary

Ingredients

• 400 g penne or other short pasta
• 2 kohlrabi
• 8 carrot (s)
• 1 tablespoon butter
• 1 cup cream
• 1 bunch wild garlic
• salt and pepper
• some honey

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Instructions

1. Cook the penne in salted water until al dente.
2. Clean the kohlrabi and carrots and cut into sticks and sauté briefly in the butter. Add the cream and cook uncovered for about 5 minutes.
3. Season to taste with salt, pepper and a little honey.
4. Cut the wild garlic into fine strips and fold in with the drained noodles.
5. There was also pikeperch fillet with a honey-chilli marinade (see my recipes).