Bucatini with Winter Pesto and Sweet Potatoes

Bucatini with Winter Pesto and Sweet Potatoes
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.

Bucatini with Winter Pesto and Sweet Potatoes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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.
Course: Macaroni and Pasta, Main Courses, Vegetarian
Cuisine: Italian
Servings: 4 people
Calories: 500 kcal
Ingredients
  • 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
Instructions
  1. Preheat the oven to 425° F or 215° C.

  2. Now on a rimmed baking sheet, add potato, onion and 2 tablespoons oil and toss them together.

  3. Season it with salt and pepper.

  4. Bake them for about 25 minutes until potato and onion turn tender.

FOR PREPARING PRESTO
  1. Meanwhile, in a blender, add kale and parsley and pulse them until they are chopped, for about 5 times.

  2. Now add garlic, parmesan, lemon zest and juice and pulse them again until they are finely chopped, for about 12 times.

  3. With the machine running, slowly add remaining 1⁄3 cup oil through the feed tube.

  4. Season it with salt and pepper and the pesto is ready.

  5. Now boil the pasta according to package instruction and reserve the ¼ cup pasta water before draining.

  6. Then in a bowl, add the pasta and toss it with baked vegetables.

  7. Add the prepared with pesto and the pasta water.

SERVE
  1. At last, serve topped with parmesan and pine nuts.

OUR DINE TABLE
  1. 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.

Distribute the foods
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Nutrition Details

CategoryAmount
Protein 17 g
Calorie 500 g
Fat 30 g
Carbohydrate 50 g
Fiber 6 g
Sodium 200 mg
Cholesterol 12 mg
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Article Categories:
Macaroni & Pasta · Main Courses · Vegetarian

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