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Farfalle with Golden Beets, Beet Greens and Pinenuts

Farfalle with Golden Beets, Beet Greens and Pinenuts

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I cannot believe it has been a full week with our recession proof meals that we have been sharing.  This recipe for Farfalle with Golden Beets, Beet Greens and Pinenuts came together quickly, making it perfect for a midweek dinner.  

Farfalle with Golden Beets, Beet Greens and Pinenuts

This recipe was inspired by one I saw in Bon Appetit.  The piece was about not wasting ingredients from steams all the way to using the cooking water as added flavor.  

I will say that we both loved this recipe as well as the flavor profile.  Beets are definitely one of our favorite ingredients and using the greens was a fun new way not to waste even more of our veggies.  

We hope you enjoy recipe this as much as we did!

Recipe:  Farfalle with Golden Beets, Beet Greens, & Pine Nuts


  • 1/3 cup pine nuts
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 large onions small dice
  • 3 garlic cloves, minced
  • 2 bunches golden beets with fresh healthy greens; beets peeled, each cut into 4 wedges, greens cut into 1 inch wide strips
  • 12 ounces farfalle pasta
  • 1/3 cup grated Parmesan cheese for serving

How To:

    1. Heat heavy large skillet over medium heat.  Add pine nuts and stir until lightly toasted, about 3 minutes.  Transfer to small bowl.  Add 2 tablespoons oil and onions to the 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 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
    2. Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes.  Using a slotted spoon, transfer beets to a 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 cup pasta cooking liquid.  Return pasta to pot.
    3. Stir onion-greens mixture and beets into pasta.  Add pasta cooking liquid by 1/3 cupfuls to moisten.  Season with salt and coarsely ground black pepper.  Stir in 1/3 cup Parmesan cheese.  Divide pasta among shallow bowls.  Sprinkle with pine nuts.
    4. Serve.
    5. Eat.
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Jess Feuerborn

Thursday 15th of July 2010

Great article! Your style is so fresh compared to most other bloggers. Thank you for posting when you get the chance to, I will be sure to subscribe!


Tuesday 17th of February 2009

Love your recession dinner ideas!

susan c

Tuesday 17th of February 2009

I saw this in Bon Appetit and have been thinking about making it. So glad to have you taste test for me. I especially like the concept of using the beet greens.


Tuesday 17th of February 2009

I too love combination of beets and pine nuts. Blue cheese would have gone perfect with this dish too.


Tuesday 17th of February 2009

Yummy... i thought at first it was butternut squash. I looooove beets though. Now you be nice to Lenny!