Buckwheat Pasta with Potatoes and Swiss Chard

A filling baked northern Italian dish featuring buckwheat pasta, potatoes, Swiss chard, and melted cheeses.

Cook Time

34 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

80
g

Unsalted Butter

300
g

Bitto Cheese

Cut into small cubes; can substitute with Toma

100
g

Parmesan

Freshly grated; or similar vegetarian hard cheese

GrainsCereals

300
g

Pizzoccheri Pasta

Made with buckwheat and '00' flour

NutsSeeds

1
unit

Salt

For seasoning

1
unit

Black Pepper

Freshly ground, for seasoning

3
piece

Garlic

Sliced cloves

Vegetables

200
g

Waxy Potatoes

Peeed and cut into small cubes

200
g

Swiss Chard

Leaves only

Steps

Preheat the oven to 220°C.
Boil the pasta, potatoes, and Swiss chard in a large saucepan of salted water for 14 minutes until soft.
Melt the butter in a pan and fry the sliced garlic until cooked but not browned.
Drain the pasta and vegetables then transfer them to an ovenproof dish.
Mix in the cubed cheese, pour over the garlic butter, and sprinkle with parmesan.
Season with salt and pepper and combine everything thoroughly.
Bake the dish in the oven for 20 minutes and serve hot.