Bucatini with Winter Pesto and Sweet Potatoes

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Ingredients

1. 1 large sweet potato, peeled and cubed
2. 1 medium red onion, cut into wedges
3. 1/3 c. plus 2 tablespoons olive oil, divided
4. Kosher salt and freshly ground black pepper
5. 4 c. torn kale, collards, or mustard greens
6. ½ c. fresh flat-leaf parsley
7. 2 oz. grated Parmesan cheese (about 1/2 cup), plus more for serving
8. 1 clove garlic
9. 2 tsp. lemon zest, plus 1.5 tablespoons lemon juice
10. 12 oz. bucatini
11. toasted pine nuts, for serving

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Directions

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
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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Per Serving: protein: 17 g; fat: 30 g; carbohydrate: 80 g; fiber: 6 g; sodium: 289 mg; cholesterol: 12 mg; calories: 657.