Recipes Rigatoni with Lemony Kale-and-Pecorino Pesto 5.0 (3,507) 2 Reviews Making pesto with kale instead of basil isn't just healthier, it's unexpectedly delicious. And according to the dish's creator, chef Chris Cosentino, it's a simple way to get kids to eat kale. Plus: Pasta Recipes By Chris Cosentino Chris Cosentino San Francisco-based chef Chris Cosentino is a James Beard Award nominee renowned for his innovative Italian and whole-animal cooking. He authored two critically acclaimed cookbooks and frequently appears on food television shows such as Iron Chef America and Chef vs. City, and won Bravo's Top Chef Masters in 2012.Experience: Chris Cosentino began building his résumé at several top restaurants, including Red Sage and Kinkead's in Washington, D.C., Rubicon in San Francisco, and Chez Panisse in Berkeley. He helped open restaurants Redwood Park, Belon, and Nob Hill before taking the helm at Incanto in 2002. His rustic Italian menu, which showcased Cosentino's growing mastery of whole-animal cooking and commitment to sustainability, garnered rave local and national reviews. The chef's annual Head-to-Tail dinner, which began in 2004, became Incanto's signature event and contributed to Cosentino's national prominence.Following in the eight-decade tradition of his family's Rhode Island sausage business, he founded Boccalone, an artisan salumeria, in 2007. In 2015, Food & Wine named him one of our 50 Hall of Fame Best New Chefs. After opening the critically acclaimed Cockscomb restaurant, Cosentino expanded beyond San Francisco with Jackrabbit in Portland, Oregon, Arcadia House in Napa Valley, and Rosalie Italian Soul in Houston.When he is not working on his many business ventures, Cosentino can be found on his bike cycling for charities like No Kid Hungry and World Bicycle Relief or hosting his food podcast Losing Your Mind with Chris Cosentino, which he launched in 2019.Education: Chris received his formal culinary training at Johnson & Wales University where he graduated with a Bachelor of Arts degree. Food & Wine's Editorial Guidelines Updated on July 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Total Time: 30 mins Yield: 4 to 6 Ingredients 1 1/2 pounds Tuscan kale, stemmed 1 pound rigatoni 3 large garlic cloves 1/4 cup pine nuts, toasted 2/3 cup extra-virgin olive oil 1 1/2 ounces Pecorino Toscano cheese, coarsely grated (1/2 cup), plus more for serving 1 tablespoon finely grated lemon zest (from 1 lemon) Pinch of Aleppo pepper, plus more for seasoning Kosher salt Freshly ground pepper Directions 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. 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. 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. 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. Rate it Print