Bucatini with Winter Pesto and Sweet Potatoes

INGREDIENTS
YIELDS: 4 SERVINGS
1 large sweet potato, peeled and cubed
1 medium red onion, cut into wedges
1/3 c. plus 2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
4 c. torn kale, collards, or mustard greens
1/2 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

DIRECTIONS
PREP TIME: 0:20
TOTAL TIME: 0:20
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.
PER SERVING: protein: 17 g; fat: 30 g; carbohydrate: 80 g; fiber: 6 g; sodium: 289 mg; cholesterol: 12 mg; calories: 657.

Source: https://www.countryliving.com/food-drinks/recipes/a41068/bucatini-with-winter-pesto-and-sweet-potatoes/