Recipe: Pasta and Potatoes with Cabbage Pizzoccheri

Ingredients

• 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

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