Walnut, Anchovy, Chard and Goat’s Cheese Pasta | olivemagazine
Using goat’s cheese to create the creamy sauce brings a lovely tang to this pasta dish
Ingredients
- 75g walnuts
- 2 tbsp olive oil
- 200g spaghetti
- 1 shallot finely sliced
- 200g swiss chard stems finely chopped, leaves roughly chopped
- 2 garlic cloves thinly sliced
- 3 anchovy fillets
- 1 tsp dried chilli flakes
- 80g soft goat’s cheese
- 1 lemon zested and juiced
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