Name: Rigatoni With Lemony Kale-and-pecorino Pesto Recipe
Total time: 30 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Learn how to make Rigatoni With Lemony Kale-And-Pecorino Pesto.

How to make Rigatoni With Lemony Kale-and-pecorino Pesto Recipe

Chris Cosentino

Crawler

Italian

<p>Learn how to make Rigatoni With Lemony Kale-And-Pecorino Pesto.</p>

Vegetarian

Tuscan kale,  stemmed

Rigatoni

Large Garlic Cloves

Pine Nuts,  Toasted

Extra virgin olive oil

Pecorino toscano cheese,  coarsely grated,  plus more for serving

Finely grated lemon zest

Pinch of aleppo pepper,  plus more for seasoning

Kosher salt

Bring 2 large pots of generously salted water to a boil. Fill a large bowl with ice water. Add the kale to one of the pots and cook for 1 minute, until bright green and just tender. Drain and immediately transfer to the ice water. When cool, drain again. Transfer the kale to a work surface with some water clinging to the leaves and chop.

step 1

Meanwhile, add the rigatoni to the other pot of boiling water. Cook until almost al dente. Reserve 1/2 cup of the cooking water, then drain the pasta.

step 2

Transfer the kale to a blender. Add the garlic and pine nuts and pulse until coarsely chopped. Add the oil and process until smooth. Transfer the pesto to a large bowl and stir in the 1/2 cup of pecorino and the lemon zest. Season to taste with the aleppo pepper, salt and black pepper.

step 3

Return the pasta to the pot. Add the pesto and cook over moderate heat, stirring constantly, for 2 minutes, adding some of the pasta water if it seems dry. Spoon the pasta into bowls, top with additional cheese and aleppo pepper and serve.

step 4

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