Returning CSA members will be very familiar with kohlrabi – a popular item that many people get to know for the first time as CSA members. Kohlrabi is a wonderful spring vegetable with crisp, sweet flesh that can be eaten fresh in a salad or steamed, roasted or even barbecued! Reminiscent of the broccoli, it’s sweetness comes out when cooked and can be used in recipes to replace broccoli or cauliflower. A great veggie for packing in lunches or for a tasty, healthy snack!
3-5 kohlrabis, peeled and cubed
5 garlic scapes, minced
3 green onions, green and white parts, cut into 1 inch pieces
4 tbsp olive oil, divided
4 Tbsp good quality breadcrumbs
3-5 Tbps grated Parmigiano Reggiano, Pecorino or other hard cheese
Salt and pepper
1/2 lb dry pasta any type
Heat water for pasta, add 1 tsp of salt when boiling. Add pasta and cook until al dente.
Meanwhile, heat 2 tablespoons olive oil in a large skillet. Add garlic scapes and kohlrabi. Sautée until the kohlrabi is almost tender, about 5 minutes then add green onions. Cook for 5 minutes more or until the kohlrabi is very tender. Add cheese and salt and pepper to taste. Add cooked pasta and toss to combine. Sprinkle with breadcrumbs and additional cheese if desired. Drizzle with remaining olive oil and serve hot.