Farfalle with Golden Beets, Beet Greens, and Pine Nuts

I had used some golden beets a few days ago, but did nothing with the greens.  Not wanting to waste them, I searched for a recipe to incorporate them and came across this one from Bon Appetit. I adjusted it a bit to include items that I had on hand, and to make it vegan.

[amd-zlrecipe-recipe:5]

For the vegan Parmesan cheese: 1 cup nutritional yeast flakes, 1/2 cup raw almonds (blanched* and patted dry), 1/2 tsp salt.

Place all ingredients in a food processor and process for several minutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator.

*To blanch almonds, place them in enough water to completely cover. Bring to a boil and simmer for 1-2 minutes. Drain and allow to cool. Pinch skins between thumb and forefinger at the base of each almond. Skins will slip off easily.

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I’m linking up with Powered By BLING, Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!