Pizzoccheri della Valtellina

Method

1. Boil potatoes in salted water for 5 minutes.
2. Add cabbage and pasta; cook until pasta is tender.
3. Meanwhile melt butter with garlic until fragrant and lightly browned.
4. Drain pasta and vegetables, saving some water.
5. Layer in a warm bowl with sliced cheese and Parmigiano.
6. Pour over garlic butter, toss gently, and serve hot.