Ingredients
12ozpastauncooked, I used orecchiette
4tbspbutterdivided (or olive oil)
1lbsweet potatoespeeled and cut into ½-inch cubes
Kosher salt
black pepperfreshly cracked
½red onionmedium, sliced
5garlic clovespeeled and thinly sliced
2cupskale leavesroughly-chopped, tough stems removed
¼cupdry white wineor chicken or vegetable stock
2tbspwhite balsamic vinegaror traditional balsamic vinegar
½cuppine nutstoasted
Preparation
Cook pasta al dente according to package directions, in a large stockpot of salted water. Drain, and set aside.
Meanwhile, melt 2 tablespooons butter (or olive oil) in a large sauté pan over medium-high heat.
Add sweet potatoes and season with a generous pinch of salt and pepper.
Sauté for 7 to 9 minutes, stirring and flipping occasionally, until they are tender on the inside and nice and caramelized on the outside.
Transfer to a separate plate, and set aside.
Add the remaining 2 tablespoons butter (or olive oil) to the sauté pan. Add the onion and garlic, and sauté for 2 minutes, stirring occasionally.
Stir in the kale, white wine and balsamic vinegar.
Sauté for an additional 3 minutes, stirring occasionally. Remove from heat, and set aside.
Once the pasta is ready to go, combine the pasta, sweet potatoes, kale mixture and pine nuts in the large stockpot, and toss to combine.
Serve warm, garnished with lots of Parmesan cheese and any other desired toppings.
