Pasta with a creamy goats cheese sauce, chard and toasted walnuts is one of my newest pasta experiments which turned out to be delicious!
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300g tagliatelle or other long wide pasta
4 tablespoons walnuts, chopped
1 large bunch chard (leaves only), chopped
2 tablespoons olive oil
1 teaspoon grated lemon zest
350ml double cream
125g soft goat cheese
salt and pepper to taste
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Method Prep:10min › Cook:15min › Ready in:25min
Cook pasta in salted water in a large saucepan until al dente.
Toast walnuts in a dry pan over low heat; set aside.
Heat oil in a large frying pan and cook chard until wilted, 3 to 5 minutes, stirring occasionally. Add lemon zest, cream and goats cheese; heat until cheese has melted into the sauce. Season with salt and pepper to taste.
Serve with pasta and sprinkle toasted walnuts on top.