Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 to 6
© Fredrika Stjärne

How to Make It

Step 1    

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 2    

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 3    

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 4    

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.

You May Like

Aggregate Rating value: 5

Review Count: 3506

Worst Rating: 0

Best Rating: 5