Buckwheat Pasta with Greens and Potatoes

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

A hearty and robust (let’s just call it filling!) pasta from the mountains in the Valtellina region of Lombardia. You can enjoy this pasta even if you haven’t been tromping through the snow.


  • Salt
  • ½ cup olive oil
  • cups sliced red onions


Heat a large pot of salted water to boiling.

Heat the olive oil in a very large sauté pan or skillet over high heat. Add the onions and cook until tender. Stir in half the sage. If you don’t mind dirtying another pan, you may brown the potatoes separately. Add the potatoes (browned or not), Swiss chard, green beans, and garlic; cook until the greens are wilted, about 3 minutes.