Spaghetti with Mustard Chiffonade and Goat Cheese

Preparation info

  • Serves


    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

At home, for a quick, casual dinner, I toss together this dish and love it. Be warned: Others may find raw mustard too sharp and coarse. But for our taste, the goat cheese and warmth of the pasta mellow the mustard ribbons just enough to produce a bracing blend of garlicky, pungent, bitter, and herbal elements. Cut the leaves hair-thin, or they will not meld with the spaghetti.


  • 6 ounces Japanese purple mustard or Southern curled mustard greens
  • ½ pound imported Italian whole wheat spaghetti
  • tablespoons flavorful olive oil
  • 3 to 4 ounces fresh, crumbly goat cheese


    1. Fold leaves in half and strip off stalks; discard. Rinse leaves. Stack a half-dozen or so at a time, roll into a tight cigar, and cut into super-thin slivers. (You’ll have about 2 lightly packed cups.)
    2. Drop pasta into plenty of boiling salted water. Cook until al dente. Stir in half the leaves and remove from heat at once. Drain. Immediately toss with olive oil and remaining leaves, mixing well.
    3. Divide between heated pasta bowls. Crumble over cheese. Toss and serve at once.