Farfalle with new potatoes and vegetables

Ingredients for 2 servings:

• 200g farfalle
• 2 carrots (mini carrots)
• 6 triplets
• 100 g snow pea(s)
• 100 g kohlrabi
• 2 spring onions
• 50 g butter
• 1 tbsp sugar
• 2 garlic cloves
• 100 ml white wine
• 100 ml cream
• 2 tbsp parsley
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Cook the farfalle according to the package instructions, drain and set aside. Trim, wash, and finely chop the carrots, snow peas, and kohlrabi. Slice the spring onions into rings and mince the garlic. Heat the new potatoes in a pan. Heat the butter in another large pan and fry the garlic and spring onions. Sprinkle with the sugar and add the vegetables. Deglaze with a little wine and cream and simmer. Season with salt and pepper. Stir in the farfalle and add the new potatoes. Season with parsley.