Located in Leonardtown, Southern Maryland Google Map 301.247.1002
Banner
banner
<< Back

Pasta with Beet Greens, Blue Cheese, and Hazelnuts

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.

This entry is related to the following products. Click on any of them for more information.
Beet, Beet Greens, Beets,

BAE Farmer's Market is OPEN - Saturday, 9 am - 1 pm (UNTIL 18 NOV.)June 23rd, 2017

Hello Farm Friends! Three weather apps predict that the rain  is going to miss the market! Even BETTER NEWS is that we will have carrots again!  Plus, we'll have sweet corn, garlic, new

New recipe: Summer Farmstand Tomato SoupJune 23rd, 2017

  10 medium or 4 very large ripe tomatoes (about 4 pounds), cored 1/4 cup olive oil 2 shallots, coarsely chopped 2 cloves garlic, chopped 1 tablespoon kosher salt 1/8 teaspoon sugar 1/4 to 1/2 c

New recipe: CapreseJune 23rd, 2017

4 medium tomatoes   Olive oil  Fresh basil leaves  Mozzarella (buffalo, if you can get it) Sea Salt, pepper Slice tomatoes and mozzarella. Alternate tomatoes and mozzarella on

 

Product Availability
Search recipes

Blog archives

Have a Question?

Contact Us Online or Call 301-247-1002

 

Visit us on: FacebookTwitter