Kale Pesto, Rigatoni & Pecorino

by Chris Cosentino

It’s that time of year again for KALE!! You know it’s good for you, but did you know you can make it into a pesto that is super delicious? The balance of the spice from the chili with the mineralogy and earthiness of the kale works so well with the pecorino that it will become a must-have in your home repertoire. 

SERVES 4 

1lb rigatoni pasta
2 bunches Lacinato kale, stems removed
3 large cloves garlic
1⁄4 cup toasted pinenuts
1⁄2 cup freshly grated pecorino Toscano

1 lemon, zest fine
2/3 cup extra virgin olive oil
pinch alleppo pepper or chili flakes 
kosher salt
fresh ground black pepper

Directions
Bring a pot of water to a boil. Add salt. Strip the kale off the stems. Drop into the boiling water and blanch for 2-3 minutes. Prepare a bowl of salted ice water. Remove the kale leaves to the ice bath and let sit for 1 minute. Remove the kale leaves, squeeze out the excess water and chop coarsely.

Combine the chopped kale, garlic, and pine nuts in a blender or a food processor and blend until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt, alleppo chili and black pepper and blend to incorporate.

Transfer the pesto to a large serving bowl and mix in the lemon zest.

Bring a large pot of salted water to a boil, follow the rigatoni directions and cook until al dente. Before straining the pasta, save 1 cup of the pasta water. Strain the pasta and then put the pasta back into the large pot. Pour in the pesto and cook pasta and pesto over medium heat for 1-2 minutes, stirring to evenly coat the pasta and boost the flavor. Serve in a large bowl and top with fresh grated pecorino and fresh ground black pepper.

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