Fettuccine with Goat Cheese and Swiss Chard

Name: Fettuccine with Goat Cheese and Swiss Chard
Yield: Serves 2
Cuisine: Italy
Ingredients: ½ teaspoon each grated lemon and orange zest or 1 cup diced tomatoes (optional); 5 cups Swiss chard, cut into chiffonade, rinsed well; 1½ cups heavy cream; Salt; 2 tablespoons olive oil; 6 ounces fresh fettuccine, plain, buckwheat, or whole wheat; freshly ground pepper; ¼ pound goat cheese; ¼ cup walnuts, toasted, somewhat coarsely chopped

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

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.

Ingredients

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

Europe
Italy
Mediterranean
Vegetarian
Pasta

Method

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