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Tagliatelle with Tender Kohlrabi & Roasted Hazelnuts | Fine Autumn Delight
(0)
30 min
Quick
Gurkerl Küche
Feine Tagliatelle treffen auf zart karamellisierten Kohlrabi, geschwenkt in aromatischer Haselnussbutter mit Zitronennote, Knoblauch und frischer Petersilie. Vollendet mit frisch geriebenem Parmesan. Ein überraschend eleganter, vegetarischer Herbstgenuss!
Preparation method
Preparation & toasting
Roughly chop the hazelnuts and toast them in a dry pan over medium heat for 3 to 4 minutes until golden brown and fragrant. Then immediately transfer to a plate and set aside.
Thoroughly peel the kohlrabi (generously removing any woody parts) and cut into matchstick-sized strips or thin slices. Peel and finely chop the garlic. Wash the organic lemon in hot water, pat dry, and finely grate about 1 tsp of the zest, then cut in half and squeeze out some juice. Wash the parsley, shake dry, and finely chop. Finely grate the Parmesan.
Cooking & serving
Bring plenty of water to a boil in a large pot, season generously with salt, and cook the tagliatelle according to the package instructions until al dente. Before draining, scoop out a cup of starchy pasta water (approx. 100 ml) and set aside.
Chef's tip
Do not discard tender kohlrabi leaves: If the kohlrabi has fresh, tender heart leaves, they can be washed, finely chopped, and sprinkled over the dish along with the parsley. They add a wonderful, distinctive kohlrabi flavor!
The secret of the sauce lies in the starchy pasta water: Combined with the melted butter and finely grated Parmesan, it creates a wonderfully creamy glaze that clings perfectly to the tagliatelle.
Ingredients
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