Rigatoni with kale & almond pesto
There really is nothing quite like homemade pesto. This one uses kale and almonds and it’s dreamy.
Toss it with warm pasta and dollop with ricotta. The perfect spring dish.
XO, km
THE DISH:
Rigatoni with kale-almond pesto | makes about 1 1/2 cups pesto
THE STUFF:
1/2 cup raw almonds
1 small clove garlic
1/4 cup Parmesan cheese
Kosher S + P
2 cups (packed) chopped kale, thick spine removed
1/4 cup fresh basil
Juice + zest of 1 small lemon
3/4 cup EVOO, plus more as needed
rigatoni, cooked according to package instructions
1 cup ricotta cheese
THE HOW-TO:
To make the pesto: in a food processor, pulse the almonds and garlic until finely ground. Add the Parmesan cheese, 1/4 tsp salt and 1/8 tsp pepper and pulse to combine. Add the kale, basil, lemon juice and zest and again, pulse to combine. With the machine running, slowly add the olive oil. Add additional oil if you want the consistency thinner.
Toss pasta with pesto and dollop with ricotta.