Categories: Pasta

Ingredients

• 2 bunches lacinato kale, stemmed
• 2 tbsp. pine nuts, toasted
• 2 garlic cloves, chopped
• 1/2 cup olive oil
• 1 tbsp. freshly grated lemon rind
• 2 oz. pecorino Romano, finely grated
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• Dash of Aleppo pepper
• 1 lb. rigatoni

Directions

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 motor running; blend until pesto is smooth. Place pesto in a medium bowl; stir in rind, cheese, salt and peppers.

2. Cook pasta as directed, omitting salt and fat. When pasta is al dente, drain, reserving 1 cup pasta water. Return pasta to pan over medium-low heat; stir in pesto. Add pasta cooking liquid, 1 tbsp. at a time, until sauce reaches desired consistency.

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