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Bucatini with Winter Pesto and Sweet Potatoes Recipe

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This recipe for Bucatini with Winter Pesto and Sweet Potatoes, by , is from The ICRE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Nick Guarino


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
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

1. Preheat oven to 425F. 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. . 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.
3. Cook pasta according to package directions, reserving 1/4 cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
4. Serve topped with Parmesan and pine nuts.




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