Serves 4
1/2 pound red potatoes
8 ounces dry, shaped pasta (preferably buckwheat or whole wheat)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 small- to medium-sized (or 2 baby heads) green cabbage, cored and shredded
1 tablespoon butter
1/2 cup grated Grana Padano cheese
Salt and pepper to taste
8 ounces dry, shaped pasta (preferably buckwheat or whole wheat)
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 small- to medium-sized (or 2 baby heads) green cabbage, cored and shredded
1 tablespoon butter
1/2 cup grated Grana Padano cheese
Salt and pepper to taste
Place the potatoes in a large pot and cover with cool water. Add a teaspoon of salt and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender. Scoop them out with a slotted spoon and leave the pot of water on the stove. (Alternatively, you can use leftover cooked potatoes in this recipe.)
Add water to the pot, if necessary, and bring it back to a boil. Stir in the pasta and cook until the pasta is al dente. Scoop out about 1/2 cup of the pasta cooking water and set aside, then drain the pasta.
Meanwhile, heat a very large, wide pan with the olive oil and garlic and cook until the garlic begins to sizzle. Add the cabbage and season with a pinch of salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes, or until cabbage is softened.
Transfer the potatoes and pasta to the pan of cabbage along with the 1/2 cup of the pasta cooking water. Stir in the butter and cheese, toss to combine thoroughly, and taste. Season with salt and pepper if needed. Toss again, and serve immediately.
