12 oz. tomato fettuccine
1 1/4 lbs. Swiss chard, trimmed and cut into strips
2 1/2 c. half & half
8 oz. goat cheese
1/2 c. toasted walnuts, coarsely chopped
1/2 tsp. cracked black pepper

In large saucepan, prepare fettuccine according to package directions. During last 2 minutes of cooking, stir in Swiss chard. Drain pasta and Swiss chard. Wipe saucepan clean.

In saucepan, over medium heat, cook half & half, goat cheese, 1/4 cup walnuts and black pepper, 5 minutes or until cheese melts. Return pasta and Swiss chard; toss to coat well and heat through. Pour in serving bowl. Garnish with remaining nuts. Serves 6.