Bucatini with Winter Pesto and Sweet Potatoes
For a quick winter dinner, I think it’s an ideal recipe for you. After traveling a long way under a snowy road, this is the recipe which I prepare and brings a heart yearning treat and the best part is that it gets ready in 30 minutes and deserves a spotlight on your dinner table. It’s a complete packed recipe with sweet potatoes, pasta, cheese, and parsley. So, let’s try it.
After traveling a long way under a snowy road, this is the recipe which I prepare and brings a heart yearning treat and the best part is that it gets ready in 30 minutes and deserves a spotlight on your dinner table.
- 12 oz (340 gram) Bucatini
- 1 clove Garlic
- 2 oz (56 gram) Grated parmesan cheese plus more
- ½ cup Flat-leaf parsley
- 1 Sweet potato peeled and cubed
- 1 Red onion cut into wedges
- 1⁄3 cup Olive plus 2 tablespoon extra
- 4 cup Kale torn
- 2 teaspoon Lemon zest
- 1.5 tablespoon Lemon juice
- Kosher salt for seasoning
- Grounded black pepper for seasoning
- Toasted pine nuts for serving
Preheat the oven to 425° F or 215° C.
Now on a rimmed baking sheet, add potato, onion and 2 tablespoons oil and toss them together.
Season it with salt and pepper.
Bake them for about 25 minutes until potato and onion turn tender.
Meanwhile, in a blender, add kale and parsley and pulse them until they are chopped, for about 5 times.
Now add garlic, parmesan, lemon zest and juice and pulse them again until they are finely chopped, for about 12 times.
With the machine running, slowly add remaining 1⁄3 cup oil through the feed tube.
Season it with salt and pepper and the pesto is ready.
Now boil the pasta according to package instruction and reserve the ¼ cup pasta water before draining.
Then in a bowl, add the pasta and toss it with baked vegetables.
Add the prepared with pesto and the pasta water.
At last, serve topped with parmesan and pine nuts.
It’s a healthy one pot dish which is very classy and the presence of baked veggies gives the dish a smoky turn which is perfect for any winter weeknight.