Bucatini with Winter Pesto and Sweet Potatoes
Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come winter.
|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|
|2 teaspoons||lemons zest, plus 1.5 tablespoons lemon juice|
|12 ounces||bucatini pasta|
|toasted pine nuts, for serving|
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.