Pasta with Beets

In case anyone is in need of a beet recipe, I thought this was delicious. I used the red beets and beet greens from our CSA box a few weeks ago, and they dyed the pasta red. From Bon Appetit.



1/3 cup pine nuts, toasted

4 tbs olive oil

2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)

3 garlic cloves, minced

2 bunches beets with greens, beets peeled, each cut into 8 wedges, greens cut into 1 inch wide strips

12 ounces pasta (farfalle works well)

1/3 cup grated Parmesan cheese



Saute onions in oil over medium heat until they begin 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. Cover and cook until greens are tender, about 5 minutes.



Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using a slotted spoon, transfer beets to medium bowl. Return water to boil; add pasta.



Stir onion mixture and beets into pasta. Add pasta cooking liquid as needed. Stir in cheese, sprinkle with pine nuts.