Bucatini with Winter Pesto and Sweet Potatoes
Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come winter.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | large sweet potato, peeled and cubed |
| 1 | medium red onion, cut into wedges |
| 1/3 cup | plus 2 tablespoons olive oil, divided |
| kosher salt and freshly ground black pepper | |
| 4 cups | torn kale, collards, or mustard greens |
| 1/2 cup | fresh flat-leaf parsley |
| 2 ounces | grated Parmesan cheese (about 1/2 cup), plus more for serving |
| 1 clove | garlic |
| 2 teaspoons | lemons zest, plus 1.5 tablespoons lemon juice |
| 12 ounces | bucatini pasta |
| toasted pine nuts, for serving |
Directions:
Preheat oven to 425°F. Toss together potato, onion, and 2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Bake, stirring once, until potato and onion are tender, 24 to 26 minutes
. Meanwhile, place kale and parsley in a food processor. Pulse until chopped, 4 to 5 times. Add Parmesan, garlic, lemon zest, and juice. Pulse, scraping down the sides as needed, until finely chopped, 10 to 12 times. With the machine running, slowly add remaining 1/3 cup oil through the feed tube. Season with salt and pepper.
Cook pasta according to package directions, reserving 1/4 cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
Serve topped with Parmesan and pine nuts.
Source: countryliving.com
