pizzoccheri with broccoli and potatoes

pizzoccheri, broccoletti e patate

Serves 4 to 6

Pizzoccheri is a hearty pasta, made with buckwheat flour.

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



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.