Preheat the oven to 350°.

Toast walnut pieces on baking sheet for about 7 minutes, until lightly browned. Set aside.

Increase oven temperature to 450°. On baking sheet, toss cherry tomatoes with 1 tsp of olive oil, 1/4 tsp salt and 1/2 tsp pepper. Roast tomatoes for about 10 minutes, until browned in spots.

Cook the fusilli according to directions. Meanwhile, saute the garlic and onions with the remaining olive oil in a large skillet, about 2 minutes until golden. Stir in the roasted tomatoes and add crushed red pepper to taste. Add the chopped beet greens (if the greens are overwhelming the size of the skillet, add the greens a little at a time -- they shrink down quickly) and cook mixture until the greens are just barely wilted.

Drain the fusilli, reserving some of the cooking water (about 1/2 cup). Add the pasta and the sliced goat cheese to the skillet and cook over moderate to low heat, tossing to coat the pasta and adding cooking water as needed to thin sauce to desired consistency.

Season with salt and pepper. Garnish with the toasted walnuts and grated Parmigiano-Reggiano. Serve immediately.