Name: Farfalle with Golden Beets, Beet Greens and Pine Nuts
Yield: Makes 4 to 6 servings
Ingredients: 1/3 cup pine nuts; 4 tablespoons extra-virgin olive oil, divided; 2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups); 3 garlic cloves, minced; 2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips; 12 ounces farfalle (bow-tie pasta); 1/3 cup grated Parmesan cheese plus additional for serving

photo by Kana Okada and Craig Cutler

You can use red beets if golden beets are unavailable, but your pasta will turn pink.

Recipe notes

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