Pasta with Beet Greens, Blue Cheese, and Hazelnuts

Name: Pasta with Beet Greens, Blue Cheese, and Hazelnuts
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Coarse salt and ground pepper; 3/4 pound linguine; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 garlic clove, minced; Greens from 2 bunches beets (about 1/2 pound), rinsed, tough stems removed, and coarsely chopped; 1/3 cup toasted hazelnuts, chopped; 2 ounces blue cheese, such as Gorgonzola, crumbled

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.

Source: Everyday Food, October 2010

25 mins 15 mins 4

Total Time Prep Servings

Ingredients

Coarse salt and ground pepper
3/4 pound linguine
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 garlic clove, minced
Greens from 2 bunches beets (about 1/2 pound), rinsed, tough stems removed, and coarsely chopped
1/3 cup toasted hazelnuts, chopped
2 ounces blue cheese, such as Gorgonzola, crumbled

Directions

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

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jackiewilson

16 FEB, 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!
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