Rigatoni with Kale Pesto Recipe All Recipes | Dessert Recipes | Breakfast Recipes |Appetizer Recipes
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Rigatoni with Kale Pesto

Serves 4-6

Prep time: 10 mins
Cook time: 10 mins

1 Small Bunch of Kale, washed and ribs removed
3 Tbsp of Walnuts, toasted
2 Small Cloves of Garlic
1 tsp Grated Lemon Zest
1 Tbsp of Lemon Juice
cup Extra Virgin Olive Oil
cup of Fresh Grated Parmiggiano Reggiano
Salt and Pepper, to taste

For the remaining ingredients:
1 lb of Rigatoni
Salt and Pepper
Freshly Grated Parmiggiano Reggiano


1) Fill a large pot with water and sprinkle in some salt, bring to a boil, add the kale and allow it to cook in the boiling water for 2 minutes, remove with a slotted spoon and shock it with cold water.

2) Bring the same water back up to a boil, add the rigatoni and cook according to package directions. Reserve cup of the starchy pasta cooking water.

3) In a food processor add the blanched kale, walnuts, lemon zest, lemon juice, garlic and salt and pepper. Start pulsing everything together and slowly add the olive oil. Once you have everything combined add it to a bowl and stir in the parmiggiano reggiano.

4) Add the cooked drained pasta to the same large pot and add in the pesto and the reserved cooking water. Toss everything together until its all combined.

5) Plate in on a large platter and sprinkle over some extra cheese and some freshly grated black pepper.

Recipe By: Laura Vitale