Bucatini with Winter Pesto and Sweet Potatoes

Name: Bucatini with Winter Pesto and Sweet Potatoes
Prep time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 large sweet potato, peeled and cubed; 1 medium red onion, cut into wedges; 1/3 c. plus 2 tablespoons olive oil, divided; Kosher salt and freshly ground black pepper; 4 c. torn kale, collards, or mustard greens; 1/2 c. fresh flat-leaf parsley; 2 oz. grated Parmesan cheese (about 1/2 cup), plus more for serving; 1 garlic clove; 2 tsp. lemon zest, plus 1 1/2 tablespoons lemon juice; 12 oz. bucatini; Toasted pine nuts, for serving

By Marian Cooper CairnsPublished: Dec 27, 2016

2 Ratings

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bucatini with winter pesto and sweet potatoes

Becky Luigart-Stayner

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

30 mins

Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come winter. Instead of a traditional basil pesto, this recipe uses winter greens, which are cheaper and more abundant. Though any green can work, focus on flavors you like: Mustard greens or other spicy leaves will give it a peppery flavor. Baby kale will be mild and tender. Collards will lend a vegetal flair.

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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 oz. grated Parmesan cheese (about 1/2 cup), plus more for serving
1 garlic clove
2 tsp. lemon zest, plus 1 1/2 tablespoons lemon juice
12 oz. bucatini
Toasted pine nuts, for serving

Directions

1. Step 1 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.
2. Step 2Meanwhile, 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.
3. Step 3Cook pasta according to package directions, reserving 1/4 cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
4. Step 4Serve topped with Parmesan and pine nuts.