Clean, rinse and chop kohlrabi and leek. Lightly sweat the onion cubes in butter. Add kohlrabi and leek, extinguish with clear soup. Add whipped cream.
Chop blanched spinach, add and season well with salt, pepper and a pinch of nutmeg.
Knead the ingredients for the pasta dough well. Roll out the pasta dough to a thickness of about 1 mm, cut into 3 cm wide lozenges and cook in salted water until “aeal dente”, then rinse with lukewarm water.
Add the diced Bavaria blu to the creamed vegetables and stir in the pasta.
Bring to the table hot.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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