John Myers
Ingredients for 4 servings:
- 500g farfalle
- ½ bunch carrot(s), young
- 200 g sugar snap peas
- 150 g kohlrabi
- 1 bunch of spring onions
- 40 g butter
- ½ tbsp sugar
- 2 cloves garlic
- 150 ml dry white wine
- 50 ml broth
- 2 tbsp parsley
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Cook the noodles according to the package instructions until al dente, drain well, and set aside. Trim, wash, and chop the carrots, snow peas, and kohlrabi into small pieces. Slice the spring onions into rings and mince the garlic. Then, in a large pan—or even better, in a wok—heat the butter and sauté the garlic and spring onions. Sprinkle the sugar over the noodles, add the remaining vegetables, and sauté gently. Deglaze the vegetable mixture with the wine and reduce slightly. Add the stock and simmer over low heat until the vegetables are tender but still firm to the bite. Add the noodles and mix well. Garnish with parsley and serve.
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