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Whole-Wheat Pasta with Chard, Potatoes and Fontina
Pizzoccheri is a regional specialty of Lombardy, in northern Italy, that pairs buckwheat pasta with cabbage, potatoes, melty mountain cheese and an abundance of butter. It inspired this recipe, but we use leafy-green Swiss chard, a generous dose of fresh sage and both lemon zest and juice, creating a one-pot wonder that is lighter and fresher than pizzoccheri yet still hearty and autumnal. We also think it’s one of the best uses of whole-wheat pasta. When prepping the chard, thinly slice the stems and cut the leaves crosswise into thin ribbons. The greens are added to the pasta partway through cooking and the stems are sautéed in butter with the aromatics, so make sure to reserve them separately. If you have them, we also like to add 1 tablespoon caraway seeds, lightly crushed, along with the garlic and sage.
6 to 8
Servings
50 minutes
Ingredients
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1
pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
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Kosher salt and ground black pepper
Directions
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01In a large Dutch oven over medium-high, combine 4 quarts water, the potatoes and 1 tablespoon salt. Bring to a simmer and cook, uncovered and stirring once or twice, until tender, 4 to 6 minutes. Using a slotted spoon, transfer the potatoes to a bowl; set aside. Return the water to a boil and add the pasta. Cook, stirring occasionally, for 5 minutes. Stir in the chard leaves and cook, stirring occasionally, until the pasta is al dente and the chard is tender, another 5 minutes. Reserve about 2 cups of the cooking water, then drain in a colander and set aside.
