Linguine in blue cheese sauce with beetroot greens and hazelnuts
4 servings
30 minutes
Linguine in blue cheese sauce with beet greens and hazelnuts is a refined combination of flavors embodying the sophistication of Italian cuisine. The origins of this dish trace back to pasta traditions with cheese sauces; however, the addition of beet greens gives it freshness and a slight spiciness, while hazelnuts add an exquisite texture and nutty aroma. The blue cheese with its rich and salty flavor gently envelops the linguine, creating a creamy consistency, while garlic and olive oil enhance the aromatic richness. This dish is an ideal choice for connoisseurs of gastronomic contrasts as it is simultaneously creamy, crunchy, and fresh. Served hot with a light drizzle of olive oil, it makes for an elegant and memorable conclusion to a meal.
1
Boil the pasta in salted boiling water until al dente. Drain, reserving 0.5 cup of the pasta water.
- Coarse salt: to taste
- Linguine Pasta: 400 g
2
Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds. Add finely chopped herbs and sauté until soft for a couple of minutes.
- Extra virgin olive oil: 1 tablespoon
- Garlic: 1 clove
- Beet tops: 250 g
3
Then add the pasta and nuts, mix, and add the crumbled cheese. Mix again and pour in the reserved water. Cook for 1 minute, stirring, until the sauce coats the pasta. Drizzle with olive oil and serve.
- Linguine Pasta: 400 g
- Chopped roasted hazelnuts: 0.3 glass
- Blue cheese: 60 g
- Freshly ground black pepper: to taste
- Extra virgin olive oil: 1 tablespoon