Fettuccine with Goat Cheese, Swiss Chard and Walnuts
|Fettuccine pasta||12 Ounce (fresh or dried)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Swiss chard leaves||10 Cup (160 tbs), trimmed, lightly packed, washed, drained and cut into narrow strips|
|Whipping cream||2 Cup (32 tbs)|
|Goat cheese/Gorgonzola cheese||1 Cup (16 tbs)|
|Coarsely chopped toasted walnuts||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||To Taste|
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.
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.
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
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Join the conversation on Facebook and follow us on Twitter.
Calories 1110 Calories from Fat 663
% Daily Value*
Total Fat 75 g114.8%
Saturated Fat 36.9 g184.5%
Trans Fat 0 g
Cholesterol 198.5 mg66.2%
Sodium 1060.4 mg44.2%
Total Carbohydrates 74 g24.7%
Dietary Fiber 5.4 g21.5%
Sugars 11.6 g
Protein 24 g47.4%
Vitamin A 121.1% Vitamin C 45.4%
Calcium 40.6% Iron 23.6%
*Based on a 2000 Calorie diet