Bucatini with Winter Pesto and Sweet Potatoes

• Vegetarian

• Produce

  • 1/2 cup Flat leaf parsley, fresh
  • 1 clove Garlic
  • 4 cup Kale
  • 2 tsp Lemon, zest
  • 1 Red onion, medium wedges
  • 1 Sweet potato, large

• Pasta & Grains

  • 12 oz Bucatini

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1/2 cup Olive oil

• Nuts & Seeds

  • 1 Pine nuts, toasted

• Dairy

  • 1/2 cup 2 oz. grated parmesan cheese, grated

Found on countryliving.com

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
• ½ c. fresh flat-leaf parsley
• 2 oz. grated Parmesan cheese (about 1/2 cup), plus more for serving
• 1 clove garlic
• 2 tsp. lemon zest, plus 1.5 tablespoons lemon juice
• 12 oz. bucatini
• 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.