Rating: 3.05 stars
38 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 5

Hazelnuts add crunch to this creamy pasta. Toasted almonds or walnuts work, too. Don't throw out those beet greens! They're great with the robust flavors in this dish.

Everyday Food, October 2010

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Recipe Summary test

prep:
15 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.

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  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add greens and cook, stirring, until tender, 2 minutes. Add pasta and hazelnuts; toss to combine. Add cheese and toss, adding enough pasta water to create a creamy sauce, 1 minute. Drizzle with oil and serve.

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Reviews (1)

38 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 8
  • 1 star values: 5
Rating: Unrated
02/16/2012
Instead of pasta I used quinoa and found it to be very good! Great use for my beet greens after making the brazillian beets with black beans last night!