Rigatoni With Lemony Kale-And-Pecorino Pesto Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions.
• STEP 2.In a separate pot, blanch the kale in boiling water for 2 minutes. Drain and rinse with cold water.
• STEP 3.In a food processor, combine the blanched kale, pecorino cheese, lemon zest, garlic, and olive oil. Blend until smooth.
• STEP 4.Drain the cooked pasta and return it to the pot. Add the kale pesto and toss to coat the pasta evenly.
• STEP 5.Season with salt and pepper to taste.
• STEP 6.Serve hot with a sprinkle of pecorino cheese and a squeeze of lemon juice.

Cooking Tips

• You can add toasted pine nuts or walnuts to the pesto for added texture and flavor.
• If the pesto is too thick, you can add a splash of pasta cooking water to thin it out.
• Garnish with fresh basil leaves or a drizzle of extra virgin olive oil for extra freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in a saucepan or microwave until warmed through.
• Serve with a sprinkle of pecorino cheese and a squeeze of lemon juice.