![Rigatoni with Lemony Kale-and-Pecorino Pesto](https://cdn.statically.io/img/www.foodandwine.com/thmb/pfdyfOYBoBGrhFhSb9K7k42x6fU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201407-xl-rigatoni-with-lemony-kale-and-pecorino-pesto-511f8edbdc71427a83743a8e25f84a82.jpg)
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.