Kohlrabi and Red Lentil Pasta with Lemon Oregano Butter

Servings- 10-15
Prep time. 10 minutes
Total time: 35minutes

Ingredients

• 4 c. Chopped, Kohlrabi stems
• 3 lbs. Red lentil penne pasta (or whole wheat pasta)
• 3 tbs. Garlic, minced
• 3 ct. Shallots, minced
• ½ c. Unsalted butter
• ¼ c. Minced fresh oregano
• ¼ c. Fresh lemon juice
• ¼ c. Olive oil
• 1 tsp. Sea salt
• Parmesan cheese for garnish

Directions

In a large stockpot boil salted water and add the Pasta. Boil for 6-10 minutes until dente, stirring regularly so the pasta doesn’t stick together. Strain pasta and toss with olive oil to reduce sticking.

In a large skillet over medium heat add the butter, shallots, garlic, and kohlrabi. Sauté for a few minutes, making sure to not brown your butter. Add the lemon juice and stir in the oregano. Pour over the cooked pasta; mix well and season with salt. Garnish with Parmesan cheese and serve.