• Coarse sea salt
• 9 tablespoons unsalted butter
• 2 garlic cloves, peeled and lightly smashed
• 4 large fresh sage leaves
• 1 teaspoon roughly chopped fresh rosemary
• 1 pound pizzoccheri*
• 3 small red-skinned potatoes, peeled and cut into ¾-inch pieces
• 3 cups broccoli florets
• 1 cup freshly grated Grana Padano cheese

Bring a large pot of salted water to boil. In a small saucepan, heat butter, garlic, sage, rosemary and generous pinch salt over very low heat, stirring occasionally to prevent butter from browning.

Add pasta, potatoes and broccoli to boiling water; cook, stirring frequently, until pasta is al dente and vegetables are tender, 12 to 15 minutes. Reserving ½ cup pasta cooking liquid, drain pasta and vegetables; transfer to a large serving bowl. Remove garlic from butter; pour butter over pasta and quickly toss. Add cheese and toss to combine; moisten with pasta cooking liquid, if desired. Season generously with salt. Serve immediately with cheese for sprinkling.