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Whole-Wheat Fettuccine with Leeks, Cabbage and Gruyère
Pizzoccheri, a northern Italian buckwheat pasta dish with cabbage, potatoes and cheese, inspired this wintry, stick-to-your-ribs meal. Whole-wheat pasta has a nuttiness similar to buckwheat pasta, and it’s the perfect backdrop for the subtle sweetness of gently sautéed leeks and cabbage, as well as the savoriness of Gruyère. Toasted walnuts tangled into the pasta and sprinkled as a garnish add crisp texture and rich umami notes.
Kosher salt and ground black pepper
ounces whole-wheat fettuccine OR linguine, broken into rough 2-inch pieces