It’s technically spring (even though today was only 5° C, WTH?!), and we want to start eating spring-like food.
This recipe for kohlrabi pasta is originally from the German Kitchen Gods cooking blog, and I’ve translated it here for you:
4 servings
Total time 30 minutes
725 calories/portion
Ingredients
350 g green tagliatelle pasta (though regular white pasta tastes good too!)
2 young kohlrabi (circa 200 g)
2 shallots
2 cloves of garlic
1 bunch of spring (green) onions
30 g pine nuts
3 tablespoons olive oil
200 ml vegetable broth
250 g cream
80 g grated Pecorino cheese
Salt
Pepper
Directions
1. Start boiling salted water for pasta (and once boiling cook pasta as usual).
2. Peel kohlrabi then cut into long, thin slices; slice shallots; dice peeled garlic; finely slice spring onions.
3. Roast pine nuts in a dry pan until lightly browned (takes less than five minutes).
4. Heat oil in a big pan, then braise shallots and garlic. Add kohlrabi to the pan, and let cook for 2 minutes. Add the vegetable broth, let cook for 5 minutes, or until half of it has boiled away. Add cream to pan and let cook for another 5 minutes until light and creamy.
5. Mix in the spring onions and pine nuts. Salt and pepper to taste.
6. Combine pasta and kohlrabi sauce. Serve with Pecorino cheese grated on top.
Our notes about the recipe
We didn’t use green pasta, and we didn’t add shallots. It is still delicious and fresh. :)
Enjoy!!
