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Best Bucatini with Winter Pesto and Sweet Potatoes
Ingredients
  • 1 large sweet potato, peeled and cubed
  • 1 medium red onion, cut into wedges
  • ⅓ c. plus 2 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 c. torn kale, collards, or mustard greens
  • ½ c. fresh flat-leaf parsley
  • 2 oz. grated Parmesan cheese (about ½ 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
Steps
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