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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. You can also use quinoa in place of the pasta.

Everyday Food, October 2010

  Prep Time 15 minutes
  Total Time 25 minutes
  Yield Serves 4

• Coarse salt and ground pepper
• 3/4 pound linguine
• 1 tablespoon extra-virgin olive oil, plus more for drizzling

• 1 garlic clove, minced
• 1 large onion, chopped
• 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

1. In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta.
2. In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add onions and cook. Then 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: http://www.marthastewart.com/331824/pasta-with-beet-greens-blue-cheese-and-h

tags: CSA, vegetarian, favorite

notes: Here, I fixed that for you. (The original recipe didn't include onions. Obviously an oversight.)