Vegetarian

Rigatoni with Kale Pesto takes 15 minutes to prepare.

Rigatoni with Kale Pesto takes 15 minutes to cook.

Rigatoni with Kale Pesto makes 4 servings.

The ingredients for Rigatoni with Kale Pesto are:

12 oz whole wheat rigatoni or penne pasta
1/2 cup olive oil, divided
16 oz bag chopped fresh kale
? cup pine nuts, toasted
2 cloves garlic
1/2 cup freshly grated Parmesan cheese
1 oz package fresh basil
1 teaspoon grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon salt
3/4 teaspoon pepper

Here is how you make Rigatoni with Kale Pesto:

Cook rigatoni according to package directions;drain and return to pot. Meanwhile, heat 1tablespoon oil in a large Dutch oven overmedium heat. Add kale, and cook 3 minutes oruntil wilted. Combine pine nuts and garlic in amini food processor; cover and pulse untilminced. Add kale, Parmesan cheese, basil,remaining olive oil, lemon rind, lemon juice, saltand pepper; cover and process until smooth.Add half of pesto to cooked pasta; cook overmedium heat 2 minutes or until thoroughlyheated. Note: Cover and refrigerate remainingpesto up to 2 weeks, or freeze up to 3 months.Serving Size: makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user LOVITAR.

The nutritional information for Rigatoni with Kale Pesto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 641.7

• Total Fat: 38.3 g
• Cholesterol: 0.0 mg
• Sodium: 394.3 mg
• Total Carbs: 61.2 g
• Dietary Fiber: 11.9 g
• Protein: 18.1 g