We love this new dish! We start by sautéing red onion, diced sweet potatoes, kale, collards, and mustard greens with garlic in fresh pressed olive oil and stir in a bit of homemade pesto with pine nuts and lemon juice. We add bucatini pasta and toss it all together with fresh flat leaf parsley, and grated Parmesan cheese.

Pairs beautifully with this week’s Classic House Salad with Maple Dijon Vinaigrette under our “Sides” menu!

Ready to Heat; Vegetarian; Can be Gluten-Free (GF noodles).

48 Oz. Baking Dish (2-4 generous servings)