Swiss Chard Stars in this Easy Fettuccine

By David Hu

If you’ve ever wanted to try Swiss chard but weren’t sure what to do with it, this recipe is a good starting point. The chard is easy to cook, the goat cheese adds a nice tang and walnuts add a contrasting crunch. You’ll even learn how to chiffonade!

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Fettuccine with Goat Cheese, Swiss Chard and Walnuts
Makes 4-6 servings

12 ounces fresh or dried fettuccine pasta
¼ cup olive oil
10 cups trimmed, lightly packed Swiss chard leaves, washed, drained and cut into narrow strips
2 cups whipping cream
1 cup goat cheese or Gorgonzola cheese
½ cup coarsely chopped, toasted walnuts
1½ teaspoon salt
Black pepper

Cook pasta as package directs; drain. Keep warm. Heat oil in large skillet over medium heat. Add chard and wilt quickly. Add cream, cheese and half of the walnuts; cook and toss just until cheese melts. Season with salt and pepper. Add the cooked pasta; stir gently just to coat. Spoon into 4 to 6 serving plates. Sprinkle with the remaining walnuts.

Note:
If you don’t have a large skillet, cook the Swiss chard in batches to wilt, combine the batches, then add the cream, cheese and walnuts.

Note:
Toasting time is not included in cook time.

To toast walnuts in a microwave oven, spread in a single layer in a glass pie plate and microwave on high for 5 to 6 minutes, stirring every two minutes. Cool.

To toast n a conventional oven, spread in a shallow pan and bake at 350 degrees F, stirring often for 12 to 15 minutes or until golden brown. Cool.

Source: California Walnut Board
Recipe by Joyce Goldstein

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