Tagliatelle with Basil Pesto and Roasted Butternut

Preheat oven to 200°C. Toss together butternut, onion, and 2 tablespoons oil on a rimmed baking tray. Season with salt and pepper. Bake for about 25 minutes or until butternut and onion are tender, turning once.

Meanwhile, make the pesto. Place kale and parsley in a food processor. Pulse for 4 - 5 minutes, until finely chopped. Add parmesan, garlic, lemon zest, and lemon juice. Pulse for 10 - 12 times, scraping down the sides as needed, until finely chopped. With the machine running, slowly add the remaining 1/3 cup oil through the feed tube. Season with salt and pepper.

Cook tagliatelle in salted, boiling water for 8 - 10 or until al dente. Reserve 1/4 cup pasta water before draining. Toss pasta with roasted butternut, onion, pesto and pasta water. Serve topped with parmesan and pine nuts.