Rigatoni with Lemony Kale-and-Pecorino Pesto Recipe

Name: Rigatoni with Lemony Kale-and-Pecorino Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. Tuscan kale; 1 lb. rigatoni; 3 clove garlic; 1/4 c. pine nuts; 23 c. extra-virgin olive oil; 1 1/2 oz. Pecorino Toscano cheese; 1 tbsp. lemon zest; 1 pinch Aleppo pepper; kosher salt; Freshly ground pepper

Servings: persons

1 1/2 lb. Tuscan kale
1 lb. rigatoni
3 clove garlic
1/4 c. pine nuts
23 c. extra-virgin olive oil
1 1/2 oz. Pecorino Toscano cheese
1 tbsp. lemon zest
1 pinch Aleppo pepper
kosher salt
Freshly ground pepper

1
Bring 2 large pots of generously salted water to a boil.
2
Fill a large bowl with ice water.
3
Add the kale to one of the pots and cook for 1 minute, until bright green and just tender.
4
Drain and immediately transfer to the ice water.
5
When cool, drain again.
6
Transfer the kale to a work surface with some water clinging to the leaves and chop.
7
Meanwhile, add the rigatoni to the other pot of boiling water.
8
Cook until almost al dente.
9
Reserve 1/2 cup of the cooking water, then drain the pasta.
10
Transfer the kale to a blender.
11
Add the garlic and pine nuts and pulse until coarsely chopped.
12
Add the oil and process until smooth.
13
Transfer the pesto to a large bowl and stir in the 1/2 cup of Pecorino and the lemon zest.
14
Season to taste with the Aleppo pepper, salt, and black pepper.
15
Return the pasta to the pot.
16
Add the pesto and cook over moderate heat, stirring constantly, for 2 minutes, adding some of the pasta water if it seems dry.
17
Spoon the pasta into bowls, top with additional cheese and Aleppo pepper and serve.Looking for more dinner options?
18
Check out our pork chop recipes, chicken recipes, and potato recipes.

12438

kcal

Calories

1395

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lb. Tuscan kale, 1 lb. rigatoni, 3 clove garlic, 1/4 c. pine nuts, and more.

Yes, Rigatoni with Lemony Kale-and-Pecorino Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni with Lemony Kale-and-Pecorino Pesto

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