Bucatini with Winter Pesto and Sweet Potatoes

Ready in under 30 minutes, this deserves a spot in your weeknight dinner rotation come winter.

YIELDS: 4 servings

PREP TIME: 20 mins

TOTAL TIME: 20 mins


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 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.

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