PASTA WITH BEET GREENS, BLUE CHEESE AND HAZELNUTS

PASTA WITH BEET GREENS, BLUE CHEESE AND HAZELNUTS image

Yield 4 servings

Number Of Ingredients 6

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12 ounces linguine
1 tablespoon plus olive oil
1 clove garlic, minced
greens from 2 bunches beets (about 8 ounces), rinsed, tough stems removed, and coarsely chopped
1/3 cup hazelnuts, toasted and chopped*
2 ounces blue cheese or gonronzola, crumbled

Steps:

In a large pot of boiling salted water, cook pasta and reserve 1/2 cup pasta water; drain pasta. Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add greens and cook, stirring until tender, about 2 minutes. Add pasta and hazelnuts; toss to combine. Add cheese and toss, adding enough pasta water to create a creamy sauce. Drizzle with oil and serve. Note: to toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 350 degree oven for 8-10 minutes or until the skins crack. Rub warm nuts with a rough cloth or between your hands to remove as much skin as possible.