Wild garlic linguine with kohlrabi

Ingredients for 2 servings:

• 250 g pasta (linguine)
• 2 tbsp pesto (wild garlic pesto) *
• 1 kohlrabi
• 10 g butter
• 1 pinch(s) of sugar
• salt and pepper
• Parmesan, finely sliced
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a simple but delicious food combining dish under the motto: happy without meat

Cook the pasta in lightly salted water according to the package instructions, drain through a sieve, reserving some of the cooking water in a cup. Transfer the pasta to a warmed porcelain bowl and toss with the pesto. If the pasta is too dry, add a little more of the cooking water. Peel, dice, or cut the kohlrabi into sticks, place it in a saucepan, sprinkle a pinch of sugar and salt over each, and add the butter to the bottom of the pan. Let the vegetables rest in a covered pan for about 10-15 minutes to allow the juices to develop. Then bring to a boil, reduce the heat to low, and cook gently for about 10 minutes. Season the kohlrabi with salt and pepper to taste. Twist the pasta with a fork and place it in the center of the plate, arrange the kohlrabi sticks around it, grate Parmesan cheese over the pasta, and serve sprinkled with parsley. *See “Schrat’s Wild Garlic Pesto”