- 1 Sweet potatoeslarge, peeled and cubed
- 1 Red onionmedium, cut into wedges
- ⅓ cup Olive oilplus 2 tbsp, divided
- Kosher Salt
- Black pepperfreshly ground, to taste
- 4 cups Kaletorn, or collards, or arugula
- ½ cup Parsleyroughly chopped
- 2 oz Parmesan cheesegrated, plus more for serving
- 1 clove Garlic
- 2 tsp Lemon zest
- 1½ tbsp Lemon juice
- 12 oz Bucatini
- Pine nutstoasted, for serving
Bucatini with Winter Pesto and Sweet Potatoes
Are you cooking at home this Valentine’s Day? Then this Bucatini with Winter Pesto and Sweet Potatoes is a perfect pasta dinner just for you. Why is that so? Firstly, it is quick and easy to prepare. You know me, I am all about the simplest of recipes for celebrations. Secondly, you can make the winter pesto for this recipe a day ahead. Besides, it can be so versatile. If you don’t have kale on hand, use collards, arugula, basil, or whatever greens you have. This pesto doesn’t use nuts, I use pine nuts as a garnish instead. You can also substitute pine nuts for any nuts of your choice, or even sunflower seeds if you are looking for a nut-free alternative.
This delicious pasta is loaded full of roasted sweet potatoes and red onion. Italian bucatini pasta is thicker than spaghetti and features a hole in the center, which makes it a perfect sauce catcher. That is why I like to serve it tossed with green winter pesto and topped with pine nuts and extra Parmesan. So yummy!
To make this Bucatini with Winter Pesto and Sweet Potatoes, you will need the following ingredients:
Steps to make Bucatini with Winter Pesto and Sweet Potatoes
Preheat oven and prepare vegetables for roasting
Chop kale and parsley
Add Parmesan, garlic, lemon zest and juice
Add olive oil
Perfect romantic dish!
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