Preheat oven to 425°F. Bring medium saucepan of salted water to a boil for pasta. Combine sweet potato, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet. Roast until browned and tender, 10 to 15 minutes.

Meanwhile, add pasta to boiling water and cook until al dente, 8 to 10 minutes. Reserve ½ cup pasta water and drain pasta.

Toast walnuts in large nonstick skillet over medium heat until browned and fragrant, 3 to 5 minutes. Transfer to small bowl, stir in parmesan and a pinch of salt and pepper, and set aside. Wipe skillet clean.

Heat 2 tsp olive oil in same skillet over medium-high heat. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add kale and a pinch of salt and pepper and cook until kale is bright green and wilted, 2 to 3 minutes. Stir in lemon zest, cooked pasta, reserved pasta water, and pesto and cook until sauce is slightly thickened. 2 to 3 minutes. Add lemon juice and season to taste with salt and pepper.

Divide pesto cavatappi with lemony kale between bowls and top with roasted sweet potato. Sprinkle with parmesan-walnut crumble and serve with lemon wedges. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.