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1
Begin heating a large pot of water.
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2
Meanwhile, heat the butter and oil in a large, heavy nonstick skillet over medium-low heat.
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3
Add the leeks and sage, and cook, stirring often, until the leeks begin to soften, about three minutes.
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4
Add 1/2 teaspoon salt, and continue to cook, stirring often, until the leeks are tender, about five minutes.
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5
Remove from the heat.
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6
When the water comes to a boil, add a generous spoonful of salt and the kale.
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7
Boil for four minutes, until tender but still bright.
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8
Using a slotted spoon or a skimmer, transfer to the pan with the leeks and stir together.
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9
Keep warm over low heat.
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10
Bring the water back to a boil, and add the pasta.
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11
Cook al dente (soba will cook quickly, usually in under five minutes, while pizzoccheri and whole wheat fettuccine will take longer).
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12
When the pasta is al dente, add 1/2 cup of the cooking water to the pan with the kale and leeks, then drain the pasta and toss in the pan or in a warm pasta bowl with the leeks, kale and the cheeses.
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13
Serve at once.
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14
Advance preparation: You can make the dish through step 2 several hours ahead.
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15
Remove from the heat, then reheat when you cook the pasta.
