Fettuccine with Goat Cheese and Swiss Chard

Preparation info

  • Serves


    • Difficulty


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.


  • Salt
  • 2 tablespoons olive oil
  • 5 cups Swiss chard, cut into chiffonade, rinsed well
  • cups heavy cream
  • ¼ pound goat cheese
  • ¼ cup walnuts, toasted, somewhat coarsely chopped
  • freshly ground pepper
  • ½ teaspoon each grated lemon and orange zest or 1 cup diced tomatoes (optional)
  • 6 ounces fresh fettuccine, plain, buckwheat, or whole wheat


    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, although it’s perfectly delicious as is.

    Add the pasta to the boiling water and cook until tender, about 2 minutes if the pasta is thin. Drain and transfer to a pasta bowl. Add the sauce to the pasta and quickly toss to combine. Serve hot.