Tagliatelle with kohlrabi

Ingredients for 3 servings:

• 350 g pasta (tagliatelle), green
• 2 kohlrabi, each approx. 200 g, young
• 1 bunch of spring onions
• 30 g pine nuts
• 3 tbsp olive oil
• 200 ml vegetable stock (jar), alternatively vegetable broth
• 250 g cream
• 80 g cheese (Pecorino or Parmesan), coarsely grated
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian

Bring plenty of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside. Peel the kohlrabi and cut into thin slices, then cut these into diamond-shaped pieces. Peel and finely dice the shallots and garlic. Trim and finely slice the spring onions. Roast the pine nuts in a dry pan without adding any fat. Heat the oil in a large pan. Sauté the shallots and garlic until translucent. Add the kohlrabi diamonds and sauté for 2 minutes. Pour in the vegetable stock and reduce by half in about 5 minutes. Stir in the cream and simmer over medium heat for 5 minutes until lightly creamy. Now stir in the spring onions and pine nuts. Season the sauce with salt and pepper. Serve on plates with the pasta. Sprinkle with Pecorino or Parmesan and serve.