Nostrana – Fettuccine with Yogurt and Spring Herbs


“Before Nostrana opened over 15 years ago, I was invited to Nancy’s Yogurt for a tour, where I learned all about how yogurt was made and was blown away by Chuck Kesey’s unique product and the story behind it. I was then asked to develop recipes using their yogurt. This pasta, along with the Panna Cotta that is still on the menu at Nostrana, were my first two, and remain some of my favorites!” – Cathy Whims. Chef & Owner, Nostrana.

Recipe contains dairy



Cathy has chosen to give back to the NAACP Legal Defense Fund with every recipe download donation. The NAACP’s Legal Defense Fund’s mission to achieve racial justice, equality, and an inclusive society is so important in our world today. Defending the civil and human rights of vulnerable citizens has never been more critical.


A channeler of the soul, psyche, and techniques of Italy, Chef Cathy Whims is a master of inventive regional Italian cuisine. Her many personal relationships with farmers and ranchers in the Pacific Northwest give her access to top-quality ingredients, allowing her food to reflect the best of both the region and the season, in the true Italian spirit. At all three of her Portland, Oregon restaurants – the flagship Nostrana, urban pizza and cocktail spot Oven & Shaker, and her modern wine bar Enoteca Nostrana – Cathy’s elemental regional Italian cooking has earned her six nominations for James Beard Best Chef Northwest.


1401 SE Morrison St #101
Portland, OR 97214

Photo credit: Nostrana

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Nostrana Fettuccine with Yogurt and Spring Herbs
Nostrana – Fettuccine with Yogurt and Spring Herbs