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
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.
Recipe from the Roan Mills test kitchen