Farfalle with beets and pine nuts

This was really good! I found my inspiration in the February Bonappetit "Going Green" issue. I obviously made my own recipe from this!

Farfalle with Beets and Pine Nuts

1/4 C pine nuts
4 T evoo, divided
1 large onion sliced
3 garlic cloves mined
1 can of red beets (the original recipe calls for fresh golden beets)\
12 ounces farfalle
1/4 C grated parm

Heat heavy skillet over medium heat and lightly toast pine nuts. Transfer to a small bowl. Add 2 T of evoo and onions to same skillet and cook over medium heat until tender and lightly browned. Add garlic and stir two minutes. Cook pasta according to package. Quarter beets and add to skillet. Drain pasta, reserve 1/2 cup of pasta water. Stir onion mixture into pasta add enough reserved water to moisten. Season with salt and fresh pepper. Stir parm and serve. Sprinkle pine nuts.