Pasta and potatoes with cabbage (Pizzoccheri)
By Cathy Erway for the Kitchn – submitted by Lori, Yorkville CSA The pasta dish is from the town of Valtellina in the Lombardy region of Italy, which shares borders with Switzerland. Traditionally, it’s made with flat strands of homemade buckwheat pasta, but boxed pasta is fine, too.
Ingredients
- ½ lb red potatoes
- 8 oz dry shaped pasta (preferably buckwheat or whole wheat)
- 1 clove garlic minced
- 2 TBS extra-virgin olive oil
- 1 small- to medium-sized green cabbage cored and shredded (use double if working with baby heads)
- 1 TBS butter
- ½ cup grated Grana Padano cheese
- Salt and pepper to taste
Instructions
- Click here for instructions (The Kitchn)