Buckwheat Pasta with Greens and Potatoes

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

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
  • 2 teaspoons chopped fresh sage
  • 1 cup chunks (1 inch) Roasted Potatoes
  • 6 cups loosely packed Swiss chard or escarole, cut into chiffonade
  • cup blanched green beans, cut into 1½-inch lengths
  • tablespoons finely minced garlic
  • Buckwheat Pasta for 2, rolled and cut for fettuccine or cut by hand into ½-inch-wide noodles
  • ¼ cup Taleggio cheese
  • ¼ cup grated Fontina cheese
  • freshly ground pepper


    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.

    Meanwhile, add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin.

    Add the remaining sage, the cheeses, and salt and pepper to taste to the greens mixture. Drain the pasta and transfer to a pasta bowl. Add the greens mixture and quickly toss to combine.