Wild Garlic – Linguine with Kohlrabi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta, (linuine)
- 2 tablespoon pesto, (wild garlic pesto) *
- 1 kohlrabi
- 10 g butter
- 1 pinch (s) sugar
- salt and pepper
- Parmesan, finely sliced
- 1 tablespoon parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Cook the pasta in lightly salted water according to the package instructions, drain through a sieve, collecting some of the cooking water in a cup. Put the pasta in a preheated porcelain bowl and mix with the pesto. If the pasta is too dry, add some cooking water.
- Peel, dice or cut the kohlrabi into sticks, place in a saucepan, sprinkle a pinch of sugar and salt over each and pour the butter on the bottom of the saucepan. Let the vegetables rest in the closed pot for about 10-15 minutes so that they can draw juice. Then bring it to the boil, reduce the temperature to a minimum and cook it gently for about 10 minutes. Taste the kohlrabi with salt and pepper.
- Place the pasta twisted with a fork in the center of the plate, spread the kohlrabi sticks around it, grate the parmesan and serve sprinkled with parsley.
- * See “Schrats Wild Garlic Pesto”
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