Buckwheat Pasta ( Pizzoccheri ) Recipe

• 500 gm pizzoccheri pasta
• 300 gm french beans topped and tailed
• 400 gm potatoes peeled and cut into cubes
• 500 x savoy cabbage cut into strips
• 200 gm butter
• 4 Tbsp. extra virgin olive oil
• 2 clv garlic sliced
• 1 pch freshly grated nutmeg
• 300 gm bitto cheese cut into cubes
• 300 gm Taleggio cut into small cubes
• 100 gm freshly grated Parmesan
• 1 x salt and freshly grnd black pepper

Directions