Wholewheat pasta with savoy cabbage, potatoes and fontina

Ingredients

For 1 serving

• Whole wheat pasta65 g
• Savoy cabbage200 g
• Potatoes100 g
• Fontina40 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Fresh sageto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: November – March

Method

1. Put a pan of water on for the pasta. Meanwhile peel the potatoes and cut them into 1 cm dice; wash the Savoy cabbage, remove the outer leaves and core and cut it into strips about 1 cm wide; cut the fontina into cubes.
2. When the water boils, add salt, add the potatoes and cabbage and cook for 8 minutes, then add the wholemeal pasta and cook everything together for the time on the packet, until the pasta is al dente and the potatoes tender.
3. Meanwhile in a large frying pan warm the oil over a low heat with the crushed garlic and the fresh sage leaves for 2–3 minutes, until the sage is crisp and the garlic golden; remove the garlic.
4. Drain the pasta and vegetables, keeping a little cooking water, and toss them in the dressing for 1 minute over a medium heat, until well flavoured.
5. Turn off the heat, add the fontina and stir until it melts and turns stringy; serve with a grind of black pepper.