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Ingredients
- 2 bunches lacinato kale, stemmed
- 2 Tbsp pine nuts, toasted
- 2 garlic cloves, chopped
- 1/2 cup extra-virgin olive oil
- 1 Tbsp freshly grated lemon rind
- 2 oz. fresh pecorino Romano cheese, finely grated (about 1/2 cup)
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Dash of Aleppo pepper (optional)
- 1 lb. rigatoni pasta
Details
Servings 8
Preparation time 22mins
Cooking time 34mins
Preparation
Step 1
Bring a large pot of water to a boil. Fill a large bowl with ice water. Working in two or three batches, submerge kale in boiling water for 15 seconds until wilted and deep green; remove, and immediately plunge into ice water for 15 seconds. Drain kale well; place on layers of paper towels, and press to remove excess liquid. Place kale, pine nuts, and garlic in a food processor or blender. Pulse until coarsely chopped. Slowly add oil with moto running; blend until pesto is smooth. Place pesto in a medium bowl; stir in rind, cheese, salt, and peppers.
Cook pasta according to package instructions, omitting salt and fat. When pasta is a la dente, drain, reserving 1 cup pasta cooking liquid. Return pasta to pan over medium-low heat; stir in pesto. Add pasta cooking liquid, 1 tablespoon at a time, until sauce reaches desired consistency.
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