This recipe will make you say OMG with every bite. It is a WOW combination of flavors from the creamy melted Ricotta to the sweet caramelized onions and finally to the slight bitterness of the greens.
Roast the pine nuts & set them aside.
Slice onions & put into a hot pan; stirring & cooking for 10-20 min or until they are starting to caramelize.
Now add salt (to taste) & the pressed garlic into the onion mixture. Cook for 5 or 10 more minutes to infuse the garlic into the onions & to complete the caramelization of the onions. Leave in pan.
Add a splash of salt to a large pot of water & bring it to a boil.
Add noodles when water is boiling and cook according to the package. (If using homemade paste it will only cook for a few minutes but taste & remove when it the way you like it, preferably "Aldente'"
While pasta is cooking, add the shredded beet greens or kale to the caramelized onion mixture & cook 5-8 more minutes until they are tender. Taste & season with salt & pepper till desired.
When pasta is cooked, put aside 1/4c of the starch water & drain the pasta, then return the pasta to the pot.
Now add the onions & greens to the cooked noodles. Stir gently with tongs.
Add 1/2 of the ricotta cheese & stir into the hot cooked pasta to melt it. Then add 3/4 of the Parmesan cheese & stir.
Add roasted pine nuts & a bit more ricotta & parmesan cheese but not all & stir gently but making sure it is all mixed.
Now add the rest of the ricotta trying to keep it in chunks. You can even do this as you serve it if you prefer. Garnish with fresh tomatoes & basil & drizzle with olive oil if desired. ENJOY!