Wholewheat fettuccine with kale, caramelised onions and marinated goat’s cheese

There is a goat and sheep dairy farm in Victoria, Australia, called Meredith Dairy that makes the most amazing marinated cheese. It’s like a soft goat’s cheese but richer from the sheep’s milk, and it can transform pasta like no other cheese. In this recipe, I use my own Marinated Goat’s Cheese, inspired by Meredith Dairy, with great results. If you have neither of these cheeses, it also works well with a good soft goat’s cheese.

I owe credit for this recipe to Melinda Dimitriades, a talented Australian food purveyor and chef, who arrived at my sister’s tiny New York City apartment many years ago with a tub of the famous cheese. She made us a pasta dish that we all swooned over. We have been making variations of it ever since, and this one with kale has become a cold-weather favourite.