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–+ servings

Rigatoni with lemony kale and pecorino pesto

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Course: Supper
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 553kcal

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.