Buckwheat pasta with cabbage, beans and cheese

Buckwheat pasta with cabbage, beans and cheese

Pizzoccheri della valtellina

By
From
The Collection
Serves
4-6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
200g potato, peeled and diced
150g green beans, trimmed and halved
300g savoy cabbage or spinach, shredded
salt
pepper
300g pizzoccheri pasta
150g bitto or asiago cheese, cut into small cubes
100g unsalted butter
3 garlic cloves, finely sliced
60g parmesan, grated

Method

  1. Preheat the oven to 200ºC. Cook the potato, beans and cabbage together in boiling salted water until tender, about 15 minutes. Meanwhile, cook the pizzoccheri in a separate pan of boiling salted water until al dente. Drain the vegetables and pasta.
  2. Layer the pasta and vegetables in a shallow ovenproof dish, starting with the pizzoccheri, and interspersing the vegetables with the diced cheese. Melt the butter with the garlic in a small pan until it foams, then pour over the top of the layers. Scatter the grated Parmesan and black pepper on top, and bake for 15 minutes. Mix everything together – it’s a messy dish – and serve!

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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