Ingredients for 4 servings

500 g kale
250 g potatoes
2 garlic cloves
1 red chili pepper
200 g mature Emmentaler AOP
50 g pecan nuts or walnuts
350 g pasta, e.g. penne (quills)
Salt, pepper
5 tbsp olive oil

Star of the dish
Emmentaler AOP URTYP®

Strip the kale leaf from the stalk and chop into bite-size pieces. Peel potatoes, halve or quarter them and cut into 5 mm thick slices. Finely chop the garlic cloves. Deseed the red chili pepper and cut into rings. Grate the Emmentaler AOP using a coarse grater. Roughly chop the pecan nuts.

Bring to the boil a large pan of salted water and add the pasta. 7 minutes before the pasta is cooked, add the potatoes and kale and continue cooking for the remaining few minutes.

In the meantime, toast the pecan nuts in a frying pan without oil, remove from pan. Gently warm the oil. Add the garlic and chili pepper and sweat in the oil, mix in the drained pasta, potatoes and kale and season with salt and pepper, pecan nuts and some of the grated cheese. Serve the remaining cheese on the side.

Tip: use Savoy cabbage instead of kale. If a large pan isn’t available, cook pasta separately.

«Enjoy your meal»
Bildschirmfoto 2022-03-23 um 11.47.57
«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»
Monika Bösch, Cheese Sommelière, GenussImpuls GmbH


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