Photo of Farfalle with beet greens and feta by WW

Farfalle with beet greens and feta

Total Time
36 min
18 min
18 min
Not sure what to do with those dark, leafy tops when you buy beets for roasting or boiling? This recipe offers a fabulous way to use up beet greens. You'll need the greens from about 4 bunches of beets to have enough for this delicious Italian-inspired recipe, so store the washed greens in the freezer until you accumulate enough. You'll be glad you did, as this namesake pasta recipe pairs the slightly bitter greens with salty, tangy feta for a farfalle the whole family will love. Pine nuts add extra dimension to the dish, and toasting them releases their natural oil and intensifies their flavor. This pasta is perfect piping hot, but also tasty room temp as a pasta salad side or midday meal.


Uncooked bow tie pasta

3½ cup(s)

Cooking spray

3 spray(s)

Olive oil

1 tsp, extra-virgin

Red onion

1 large, thinly sliced

Table salt

½ tsp

Jarred minced garlic

1 tsp

Reduced sodium chicken broth

1 cup(s)

Uncooked beet greens

7 cup(s), cut into pieces, coarsely chopped*


¼ cup(s), fresh, chopped

Crumbled feta cheese

¼ cup(s), or gorgonzola cheese

Pine nuts

2 Tbsp, toasted


  1. Cook pasta according to package directions; drain, coat with cooking spray, toss and set aside.
  2. Meanwhile, heat oil in a large nonstick skillet over medium-low heat. Sauté onion with salt until soft, stirring frequently, about 10 minutes.
  3. Add garlic to pan; cook, stirring, 1 minute.
  4. Pour broth into pan and increase heat to high.
  5. Add beet greens and toss; cook, uncovered, tossing occasionally, until greens are wilted and broth is reduced, about 3 to 5 minutes.
  6. Toss in cooked pasta and basil; garnish with cheese and pine nuts. Yields about 1 1/4 cup per serving.