pizzoccheri with broccoli and potatoes

pizzoccheri, broccoletti e patate


4 to 6

Pizzoccheri is a hearty pasta, made with buckwheat flour.

*Note: Pizzoccheri can be mail ordered from agferrari.com.

pizzoccheri with broccoli and potatoes

Ingredients

  • 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
 

Instructions

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.

February 2009

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