Total Time
Prep 20 mins
Cook 20 mins

Pizzoccheri is a northern Italian buckwheat pasta dish with chard plant, potatoes, and cheese. Traditionaly cabbage is used in this recipe, but I prefer chard plant from my garden.

Ingredients Nutrition


  1. Bring a large pan of salted water to the boil, add the green chard leaves and the potatoes and boil for 5 minutes.
  2. Add the pizzoccheri pasta and potato and continue to cook for 10 to 15 minutes to packet instructions.
  3. In the meanwhile melt the margarine in a large frying pan and fry the onions with the sage until the onions are well roasted.
  4. Drain the pizzoccheri, potatoes and chard plant mixture.
  5. Remove from the heat, stir in the onions and the cheese and mix slightly. Season, to taste, with salt and freshly ground black pepper and serve.