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1
Preheat the oven to 350.
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2
On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly.
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3
Coarsely chop and transfer to a bowl.
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4
Raise the oven temperature to 450.
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5
On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper.
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6
Roast the tomatoes for about 10 minutes, until browned in spots.
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7
In a large pot of boiling, salted water, cook the fusilli.
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8
Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet.
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9
Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes.
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10
Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
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11
Drain the fusilli, reserving 1/2 cup of the cooking water.
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12
Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta.
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13
Season with salt and pepper.
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14
Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.
