Roan Mills interprets this classic dish from Lombardy Italy with a California twist. A quick fix, this pasta brings flavor and nutrition to the table without fuss and bother. The sauce is cooking as the pasta water comes to a boil. Nothing satisfies like a comforting one dish meal served with a simple green salad and a crunchy Roan Mills baguette.


Serves 4 as main course and 6 as a side

  • 1 10 ounce bag of Roan Mills Pizzoccheri
  • 1 red onion, peeled and chopped fine
  • 3 cloves garlic, peeled and chopped fine
  • 1 medium leek, washed and sliced into ¼" rounds
  • 3 medium red potatoes, boiled, peeled and cut into ½" dice
  • 1 bunch chard, washed and chopped into ½ strips, use stems as well
  • 4 ounces goat cheese
  • 3 tablespoons olive oil
  • Salt and pepper to taste


Prep: 10 min • Cook: 20 min • Ready in: 30 min

Bring salted pasta water to boil, cover and turn heat to lowest setting.

Meanwhile, heat olive oil in a 10" saute pan over low heat and add the leek, onion and garlic. Cook about 7 minutes, turn up the heat to high and add the chopped chard and cook for 7 minutes. Add potatoes and goat cheese and cook for another 4 minutes to allow the cheese to melt into a creamy sauce before turning heat to lowest setting.

Cook the pasta
Increase pasta water heat to high and when boiling resumes toss in the pasta. Cook for 4-5 minutes and remove from pot with tongs and/or bamboo skimmer and place into large bowl. Spoon a little of the sauce over the pasta and toss it gently to keep the pasta from sticking together, add a bit more pasta water to give the goat cheese a more sauce like consistency and then portion into servings, top with more sauce and serve it forth.

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