Pizzoccheri

🛒 Ingredients

• Pizzoccheri pasta 100 g · 340 kcal
• Potatoes 65 g · 50 kcal
• Savoy cabbage 50 g · 13 kcal
• Valtellina Casera cheese 40 g · 150 kcal
• Unsalted butter 25 g · 180 kcal
• Garlic cloves 3 g · 5 kcal
• Fresh sage leaves 1 g · 0 kcal

👨‍🍳 Instructions

1. Peel and dice the potatoes into small cubes. Wash the Savoy cabbage and cut it into strips.
2. Bring a large pot of salted water to a boil. Add the potatoes and cook for 5 minutes.
3. Add the Savoy cabbage and Pizzoccheri to the pot with the potatoes. Cook according to pasta package directions, usually 10-12 minutes.
4. While the pasta cooks, melt the butter in a separate pan over medium heat. Add the minced garlic and sage leaves, and cook until the butter turns golden brown and smells nutty.
5. Drain the pasta, potatoes, and cabbage well, reserving a little of the cooking water. Transfer them to a large serving bowl.
6. Add the grated Valtellina Casera cheese to the pasta mixture, then pour the hot sage and garlic butter over everything. Toss gently to combine, adding a splash of reserved cooking water if needed for moisture.
7. Serve immediately, garnished with fresh sage leaves if desired, and freshly ground black pepper.