Ingredients
- 350 g rigatoni pasta
- 200 g fresh kale stems removed and chopped
- 50 g pecorino cheese grated
- 2 garlic cloves minced
- 1/4 cup olive oil
- zest and juice of 1 lemon
- salt and black pepper to taste
- red pepper flakes (optional, for some heat)
- 2 tbsp pine nuts (optional) for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain and set aside.
- While the pasta is cooking, blanch the chopped kale. Bring another pot of salted water to a boil, then add the kale. Cook for about 2-3 minutes until it's tender but still bright green. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and squeeze out any excess water.
- In a food processor, combine the blanched kale, minced garlic, grated pecorino cheese, lemon zest, and lemon juice. Pulse until everything is finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to add a bit more olive oil if it's too thick.
- Season the pesto with salt and black pepper to taste. If you like it spicy, you can add a pinch of red pepper flakes as well.
- In a large mixing bowl, toss the cooked rigatoni with the pecorino pesto until the pasta is well coated.
- Divide the pasta among serving plates. Garnish with extra grated pecorino cheese, a drizzle of olive oil, and pine nuts if desired.Enjoy your Rigatoni with Lemony Kale and Pecorino Pesto! It's a delicious and nutritious dish with a lovely balance of flavors.
Nutrition Facts
Rigatoni with lemony kale and pecorino pesto
Amount per Serving
Calories
553
% Daily Value*
Fat
23
g
35
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
13
mg
4
%
Sodium
182
mg
8
%
Potassium
416
mg
12
%
Carbohydrates
69
g
23
%
Fiber
5
g
21
%
Sugar
3
g
3
%
Protein
18
g
36
%
Vitamin A
5048
IU
101
%
Vitamin C
47
mg
57
%
Calcium
282
mg
28
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.