Pasta with Kohlrabi and Green Beans

Ingredients

• 125 g green beans
• 200 g Kohlrabi
• 1 Garlic clove
• 3 tbsp extra‑virgin olive oil
• 2 tbsp lemon juice
• Salt
• Pepper (freshly ground)
• 400 g spelt spaghetti
• 30 g freshly grated Parmesan

Instructions

1. 1.

   Trim, wash and cut the green beans diagonally into small pieces. Peel and dice the kohlrabi. Peel and mince the garlic.

2. 2.

   Cook the beans in plenty of boiling salted water for about 7 minutes, then drain, shock with cold water and let them dry. Sauté the kohlrabi in olive oil, add the drained beans and continue to cook. Stir in the garlic and season with salt and generous pepper. Meanwhile, cook the spelt spaghetti in plenty of boiling salted water until al dente, drain, reserve a little cooking liquid and mix immediately with the vegetables and lemon juice. Optionally stir in 2–3 tbsp of reserved cooking liquid.

3. 3.

   Plate the spaghetti with the vegetables on warmed plates and sprinkle generously with parmesan before serving.