Winter pesto and sweet potatoes is a perfect combination.


1 large sweet potato, peeled and cubed

1 medium red onion, cut into wedges

1/3 c. plus 2 tablespoons olive oil, divided

Salt and freshly ground black pepper

4 c. torn kale, collards, or mustard greens

½ 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


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.