Italian Pizzoccheri with Greens and Potato

Ingredients

• 7 oz buckwheat pasta
• 8 oz potatoes, cubed
• 3 cups Swiss chard, chopped
• 4 oz fontina or taleggio, cut into small cubes
• 3 tbsp unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 6 fresh sage leaves
• 1/4 cup grated Parmesan
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Bring a large pot of well-salted water to a boil and add the cubed potatoes. Cook for 6 minutes, so they get a head start on the pasta.
2. Add the buckwheat pasta to the same pot and cook for 5 minutes, then add the chopped chard and cook for 3 to 4 minutes more, until the pasta is tender and the potatoes are soft.
3. Cooking all three in one pot is deliberate: the starch they shed becomes the sauce, so do not use separate pans.
4. Meanwhile melt the butter in a small skillet over medium-low heat with the onion and cook for 5 minutes until soft, then add the garlic and sage leaves and cook for 2 minutes more, until the butter smells nutty and the sage is crisp.
5. Reserve a cup of the cooking water, then drain the pasta, potatoes, and chard together.
6. Layer them into a warm serving bowl in thirds, scattering the cubed fontina and some Parmesan between each layer so the cheese melts in the residual heat rather than on direct flame.
7. Pour the hot sage butter over the top and fold everything together gently, adding splashes of the reserved cooking water until it is glossy and loose rather than claggy.
8. Season with black pepper, finish with the remaining Parmesan and the fresh herbs, and serve at once with lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.