Ingredients
350g/12oz dried pizzoccheri - pasta
225g/8oz potatoes, peeled and diced
200g/7oz fresh French beans or spring greens or brussels sprouts, trimmed
150g/5oz unsalted butter
2 cloves garlic, peeled and finely sliced
freshly grated nutmeg
few sage leaves
200g/7oz fontina cheese, diced
100g/4oz freshly grated parmesan cheese
Method
1. Cook the pasta, potatoes and French beans, spring greens or brussels sprouts tofetchher for 20-25 minutes or until tender. Drain the pasta and the vefetchables.
2. Heat the butter and gently fry the garlic for a few minutes adding the nutmeg and sage.
3. Preheat a large serving bowl. Put a layer of the pasta and the vefetchables in the bottom, sprinkle with some of the fontina cheese and some of the parmesan cheese. Repeat the layers once again. Pour the hot butter and garlic over the lid, mix slightly into the pasta and serve.
Orignal From: Vefetcharian pizzoccheri
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