Pasta With Beet Greens Blue Cheese And Hazelnuts Recipes

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PASTA WITH BEET GREENS, BLUE CHEESE, AND HAZELNUTS



Pasta with Beet Greens, Blue Cheese, and Hazelnuts image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 7

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

Steps:

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

Nutrition Facts : Calories 505 g, Fat 18 g, Fiber 7 g, Protein 18 g

PASTA WITH BEET GREENS



Pasta with Beet Greens image

Provided by Ellen

Number Of Ingredients 12

1 Tbs olive oil
1/4 cup bread crumbs
1/2 tsp dried oregano
1 tsp fresh chopped parsley
1 bunch beet greens (from 3-4 beets), stems separated and chopped. leafy greens chopped or sliced
2 Tbs olive oil, divided
2 cloves garlic, sliced
1 tsp salt plus more for pasta water
1/2 tsp red pepper flakes
1/4 cup tomato sauce or 2 Tbs tomato paste
1/2 pound pasta
1/2 cup grated Parmesan

Steps:

  • Heat a tablespoon of oil in a small skillet, then add the bread crumbs, stirring so they all get some oil. Stir in the oregano. Cook until crisp, take off the heat and stir in the parsley. Set aside.
  • Heat a large pot of salted water and cook the pasta according to package directions.
  • In a large skillet, heat 1 Tbs of oil, then add the garlic slices and cook just a minute or two, stirring.
  • Add the beet stems and a ladle of pasta water and let them simmer a few minutes, then add the leafy parts, along with the red pepper flakes, and a pinch of salt. Cover the skillet and cook a few minutes, until everything is softened.
  • Uncover the skillet and add the tomato sauce. (If you're using tomato paste, mix it with some hot pasta water in a small bowl before adding it to the beet greens.)
  • When the pasta is done, lift it from the pasta water with a spider or tongs, depending on what kind of pasta you chose, and add to the beet greens. Mix everything together.
  • Add the cheese and bread crumbs and a drizzle of olive oil and serve with more cheese on the table.

PASTA WITH BEETS AND BLUE CHEESE



Pasta with Beets and Blue Cheese image

This fall pasta combines the robust taste of blue cheese with seasonal beets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h10m

Number Of Ingredients 8

2 pounds small red or golden beets, scrubbed well
1 clove garlic, minced
1/4 cup fresh orange juice
2 tablespoons olive oil
1/2 teaspoon ground coriander
Coarse salt and ground pepper
1 pound gemelli, or other short tubular pasta
6 ounces blue cheese, crumbled (1 cup)

Steps:

  • Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.
  • In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.
  • Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.
  • Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately.

Nutrition Facts : Calories 473 g, Fat 14 g, Protein 17 g

SPAGHETTI WITH BEET GREENS



Spaghetti with Beet Greens image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 7

Kosher salt
12 ounces spaghetti
1 1/4 pounds beet greens, stems removed and reserved
1/3 cup olive oil
6 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh ricotta or ricotta salata cheese, or Parmesan shavings

Steps:

  • 1. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the spaghetti and boil, stirring occasionally, until al dente, about 9 minutes. Drain, reserving about 1/2 cup of the cooking water.
  • 2. Meanwhile, cut the beet green stems into 2-inch pieces. Cut the larger leaves into wide ribbons; leave the smaller ones whole. Swish the stems and then the leaves in a big bowl of cold water to clean (in batches if necessary); lift them from the bowl with your fingers, shake them off and blot with a paper towel-they don't have to be really dry.
  • 3. Put the olive oil and garlic in a large skillet over medium-low heat. Cook the garlic until golden, stirring occasionally, 4 to 5 minutes. Remove the garlic with a slotted spoon and drain on a paper towel. Increase the heat to medium; add the stems and season with salt. Cook, stirring occasionally, until you can insert the tip of a knife into the stems without resistance, 3 to 4 minutes. Add the red pepper flakes and cook, stirring, 30 seconds.
  • 4. Turn the heat to medium-high, add the beet greens and cook, tossing occasionally, until the greens are coated with oil and just starting to wilt. Season with salt and cook until the leaves are wilted and tender, about 3 minutes. Reduce the heat to medium-low.
  • 5. Pour the pasta on top of the greens and salt lightly. Toss with tongs and add the reserved pasta water. Divide among 4 pasta bowls and top with reserved garlic slices and desired cheese.

PASTA WITH BEET GREENS, BLUE CHEESE AND HAZELNUTS



PASTA WITH BEET GREENS, BLUE CHEESE AND HAZELNUTS image

Yield 4 servings

Number Of Ingredients 6

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.

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