Salsa di noci from Liguria in northern Italy is a rich, pesto-like puree with a base of oil-rich walnuts and accents from garlic and Parmesan. We thicken ours with a mixture of panko breadcrumbs hydrated in milk (as a panade), and we brighten the flavors with a shot of lemon juice and fresh herbs. The chard in this recipe is a nod to Ligurian pansotti, a pasta filled with greens and cheese, that’s a traditional pairing with salsa di noci. We add the chard to the boiling pasta during the last few minutes of cooking, so check the timing on the pasta package to get a sense of how long the noodles will take to reach al dente. We think the tannins in walnuts make the sauce a particularly good match for hearty whole-wheat pasta—just about any shape works well, but we’re partial to farfalle, with its sauce-catching crevices, and twirlable spaghetti. However, if you prefer, feel free to use regular durum semolina pasta.