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Farfalle with Golden Beets, Beet Greens and Pine Nuts

Farfalle with Golden Beets, Beet Greens and Pine Nuts

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant golden beetroot and pine nut farfalle is a wonderful way to celebrate seasonal produce. By using both the earthy golden roots and their nutritious leafy greens, this vegetarian dish delivers a beautiful contrast of textures and colours. The natural sweetness of the slow-cooked caramelised onions balances perfectly with the salty Parmesan and the subtle crunch of toasted pine nuts, creating a sophisticated yet comforting meal that feels truly special.

Ideal for a wholesome midweek dinner or a relaxed weekend lunch, this pasta recipe is as nourishing as it is flavourful. Using the beetroot cooking water to boil the pasta not only adds a delicate depth of flavour but also ensures a silky finish to the sauce. Serve this bowl of goodness with a final dusting of cheese and a crack of black pepper for a satisfying, plant-forward feast.

Ingredients for Farfalle with Golden Beets, Beet Greens and Pine Nuts

80ml pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 600g )
3 vitlöksklyftor, hackade
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
350g farfalle (bow-tie pasta)
40g grated Parmesan cheese plus additional for serving

How to make Farfalle with Golden Beets, Beet Greens and Pine Nuts

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 same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté 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.

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 240ml pasta cooking liquid. Return pasta to pot.

Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 60ml fuls to moisten. Season with salt and coarsely ground black pepper. Stir in 40g Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese.

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