2 bunches small to medium red beets with beet greens greens cut into 1-inch-wide strips
1/4 cup pine nuts
4 tbsp evoo, divided
2 medium sweet onions, quartered lengthwise through root end and thinly sliced crosswise
2 large garlic cloves, minced
1/2 lb farro spaghetti
1/4 cup freshly grated Parmigiano-Reggiano, plus additional for serving
Preheat oven to 400 degrees F.
Drizzle beets with evoo and season with s&p. Wrap beets in foil and roast until tender, about 40-50 minutes. When cool enough to handle, rub beets with a clean paper towel and the skins should slip off easily. Once the beets have been peeled, cut into sixths. Set aside.
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 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 25 minutes longer. Add 1 tbsp evoo and then add garlic. Saute onions and garlic for 2 minutes. Scatter beet greens over onion mixture. Drizzle remaining 1 tablespoons evoo over; cover and cook until beet greens are tender, about 5 minutes.
Meanwhile, cook pasta in large pot of boiling salted water until tender, about 10 minutes. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Add onion 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 1/4 cup cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts.
Serve with additional cheese.