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.
Contents
Ingredients
- 1large sweet potato, peeled and cubed
- 1medium 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
- 1garlic clove
- 2 tsp.lemon zest, plus 1 1/2 tablespoons lemon juice
- 12 oz.bucatini
- Toasted pine nuts, for serving
Directions
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- 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.
- 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.
- Step 3Cook pasta according to package directions, reserving 1/4 cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
- Step 4Serve topped with Parmesan and pine nuts.
- Step 1
