Farfalle with Golden Beets, Beet Greens, and Pine Nuts

I couldn't find golden beets, so I used red, but it turns the pasta pink. When I picked this recipe I had never tried a beet before and I didn't know that Travis hates beets. Well, the beets were ok, but I threw out a bunch of them and just ate the rest. The beets do give the pasta a little beet flavor, but it was mild and if I did it again I think I would boil the beets whole to flavor the water for the pasta and then throw them out. We did like the beet greens. Of course, if you're a big fan of beets, you'll love it the way it is!

February 2009, Bon Appetit

4 to 6 Servings

1/3 c. pine nuts
4 tbsp 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 oz farfalle (bow-tie pasta)
1/3 c. grated Parmesan cheese plus additional for serving

Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tbsp oil and onions to same skillet and saute until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to saute until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tbsp oil over; cover and cool until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite. stirring occasionally. Drain, reserving 1 c pasta cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 c Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.