-Heat a large heavy skillet over medium heat.

-Add 1/3 cup pine nuts and stir until lightly toasted, about 3 minutes. Transfer to a small bowl.

-Chop up 4 cloves of garlic.

-Add 2 TBS olive oil to the pan and then add the chopped garlic. Cook for 3 minutes, stirring often.

-Chop up the tops from one bunch of golden beets into ½ inch strips.

-Scatter beet greens in pan, cover and cook until beet greens are tender, about 5 minutes then stir together.

-Boil a large pot of salted water.

-Peel 1 bunch of golden beets and cut each beet into 8 wedges.

-Add to the boiling water and cook for 10 minutes.

-Remove beets from water with a slotted spoon and set aside.

-Add 12 ounces farfalle (bow-tie pasta) to the boiling water and cook according to package directions.

-Drain, reserving 1 cup of the pasta cooking liquid.

-Add the pasta back to the empty pot and stir in the beet greens and beets.

-Add pasta cooking liquid by ¼ cup until pasta is moistened.

-Season with sea salt and coarsely ground black pepper.

-Lightly stir in ½ cup grated Parmesan cheese and top with the toasted pine nuts.