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Pasta with Beet Greens, Blue Cheese & Hazelnuts

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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 (or a mixture of beet greens, chard &/or kale)
  • 1/3 cup toasted hazelnuts, chopped
  • 2 ounces blue cheese, such as Gorgonzola, crumbled

Directions

  1. Step 1

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

  2. Step 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.

Source
Everyday Food, October 2010
This entry is related to the following products. Click on any of them for more information.
Garlic, Kale, Swiss Chard, Garlic Scape, Chard, Beet Greens, Kale, Siberian, Kale, Red Russian, Kale, Dino, Swiss Chard, green,

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