Linguine with Kale Pesto and Sweet Potatoes

Tue, 01/02/2018 - 12:32
Difficult Level
Cooking Time
30 minutes

Although sweet potatoes aren’t native to Italy, they are increasingly becoming more popular along with many Italian cooks’ desires to incorporate new flavors in their traditional recipes. Take for example this pasta dish that combines sweet potatoes with farro, an Italian ancient grain, and cavolo nero or Tuscan Kale, a principal ingredient in Tuscan cooking. The end result is a delicious bowl of pasta packed with nutrients and health benefits. Farro is rich in fiber and protein; Tuscan kale is a natural anti-inflammatory and antioxidant and sweet potatoes are high in vitamin A and C. 


Serves: 4


sweet potato
1 large, peeled and cubed
extra virgin olive oil
1/4 cup + 2 tbsps, divided
Tuscan kale
1 cup torn Tuscan kale leaves (no stems)
1 small clove, skin removed
1 tablespoon walnut halves
Parmigiano Reggiano
1/3 cup grated Parmigiano Reggiano cheese + more for serving
1/8 tsp
black pepper
to taste
farro linguine
coarse salt
10 almonds, roughly chopped


Heat 2 tablespoons oil in a medium skillet then add the cubed sweet potatoes. Cook over medium heat for 15 minutes, or until soft.

In a food processor, add the kale, garlic, walnuts, Parmigiano Reggiano, salt and black pepper.; blend until well chopped. Drizzle in the olive oil and continue to blend for another 30 seconds.

Bring a medium pot of water to boil, then add the coarse salt. Cook for according to the package instructions. Reserve 1/4 cup pasta water before draining.

Add the pesto, pasta and pasta water to the skillet with the sweet potatoes. Cook over medium heat for 1-2 minutes until warm and the sauce has reduced. Divide into four bowls and serve with chopped almonds and additional Parmigiano Reggiano cheese. Buon appetito!