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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

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.