Bucatini with Tahini, Winter Pesto and Sweet Potatoes

This bucatini with tahini, winter pesto, and sweet potatoes can be ready in less than 30 minutes. It definitely deserves a spot in your weeknight dinner rotation come winter.

Have This!

• One large sweet potato, peeled and cubed
• One medium red onion, cut into wedges
• Two c. olive oil
• Kosher salt and freshly ground black pepper
• Four c. torn kale, collards, or mustard greens
• Half c. fresh flat-leaf parsley
• Two tsp tahini
• Two oz. grated Parmesan cheese
• One clove garlic
• Two tsp. lemon zest
• 12 oz. bucatini
• toasted pine nuts, for serving

Do This!

• Preheat oven to 425°F. Toss together potato, onion, and two 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
• Place kale and parsley in a food processor.
• Pulse until chopped, five times.
• Add Parmesan, garlic, tahini, 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 one-third cup oil through the feed tube.
• Season with salt and pepper.
• Cook pasta according to package directions, reserving one-fourth cup pasta water before draining. Toss pasta with roasted vegetables, pesto, and pasta water.
• Serve topped with Parmesan and pine nuts.