Summary

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

1. 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.
2. 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.
3. 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.
4. * See “Schrats Wild Garlic Pesto”