Baked Farro Pasta Recipe

INGREDIENTS

• 1 pound small waxy potatoes, for example Yukon gold, fingerling, Yellow Finn
• fine grain sea salt
• 1 1/2 tablespoons unsalted butter, plus more for the baking dish
• 2 medium leeks, trimmed, thinly sliced, well washed
• 3 garlic gloves, minced
• 1/2 medium head of cabbage (about 1 lb / 16 oz / 450g), cored and shredded
• 1/2 cup / 120 ml vegetable broth or water
• 1 1/2 tablespoons whole grain mustard
• 1 1/2 cups freshly grated Parmesan cheese
• 16 fresh sage leaves
• 12 ounces / 340 g dried farro tagliatelle, broken into 3-inch segments
• 4 ounces soft-rind, creamy cheese, cut into tiny cubes (for example, I used this Ardrahan farmhouse cheese, but Stracchino, fontina, or tallegio could all work too)