2 cups fresh curly parsley leaves
1/2 teaspoon granulated sugar
1/2 cup olive oil
1 cup thinly sliced scallions, green and white parts
5 medium beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached)
2 cups water
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 pound farfalle pasta
1 tablespoon unsalted butter
1/4 cup shaved Parmesan
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