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