Pizzoccheri della Valtellina

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 12 oz pizzoccheri (buckwheat tagliatelle)
• 2 medium Yukon potatoes, cubed
• 3 cups Savoy cabbage or chard, chopped
• 8 oz Valtellina Casera or Fontina, cubed
• 2 garlic cloves
• 5 tbsp butter
• 8 sage leaves
• 1/2 cup Parmigiano-Reggiano
• to taste salt and pepper

Instructions

1. 1Boil potatoes and cabbage; add pizzoccheri to the same pot when nearly done.
2. 2Layer drained pasta and vegetables with cheese in a warm bowl.
3. 3Brown butter with garlic and sage; pour over.
4. 4Toss gently so cheese melts. Serve very hot.