Name: Farfalle with Golden Beets, Beet Greens, and Pine Nuts
Yield: 4 to 6 Servings
Ingredients: ⅓ 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; ⅓ cup grated Parmesan cheese plus more for serving

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

Recipe notes