1. Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
2. Raise the oven temperature to 450°. 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. Roast the tomatoes for about 10 minutes, until browned in spots.
3. In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
4. Drain the fusilli, reserving 1/2 cup of the cooking water. 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. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.
Perhaps it was beginners luck, but the pasta dish turned out delicious! I do think when you start with the best, freshest ingredients it's hard to go wrong. The toasted walnuts were an amazing garnish, really adding depth to the dish. If I made this again (and I'm sure I will), I think you could add more roasted tomatoes, some shallots or sweet onions, and even more beet greens. Although I love cheese, I would start by halving the amount of goat cheese and then add more to taste. I thought the amount suggested in the recipe overshadowed some of the other ingredients. But Russ and I cleaned our plates! I feel great about not being wasteful with my beet greens and happy to have a new tasty dish to add to the rotation.