Sage Pesto Pasta with Sweet Potatoes and Parmesan
- For the pesto: In a blender, combine the sage, parsley, pecans, garlic and 1 tablespoon parmesan cheese. Pulse a few times. With the blade spinning, drizzle the olive oil into the blender. Continue to blend until thoroughly combined. Reserve.
- In a medium pot, cover the sweet potatoes with water; bring to a boil. Cook for 10 minutes or until fork tender. Drain immediately and allow to cool to room temperature.
- Cook pasta according to package instructions. After draining, coat pasta with reserved pesto. Cool for 30 minutes in the refrigerator. Once cooled, toss with remaining parmesan, red onion and sweet potato. Serve chilled or at room temperature.
Recipe Courtesy of Chef Stacey, ALDI Test Kitchen