Fettuccine with Goat Cheese and Swiss Chard

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This is a variation of the Ligurian salsa di noci, or walnut sauce. Some versions use ricotta and others use milk, but we like a mild goat cheese. The greens are optional.


  • Salt
  • 2 tablespoons olive oil
  • 5 cups Swiss chard, cut into chiffonade, rinsed well


Heat a large pot of salted water to boiling for the pasta.

Heat the olive oil in a large sauté pan or skillet over high heat. Add the greens and cook, stirring constantly, until wilted. Add the cream, goat cheese, and walnuts. Reduce heat and cook, stirring constantly, until the cheese melts. Season with pepper to taste. Add the citrus zest or tomatoes if using and heat through, althoug