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SideChef
Recipes
Kale Pesto Rigatoni
Recipe

12 INGREDIENTS • 5 STEPS • 30MINS

Kale Pesto Rigatoni

5
3 ratings
Discover our easy-to-make superfood Kale Pesto—just as creamy and rich as the original. Cashews provide creaminess, lemon adds freshness, and chili flakes bring complexity. Perfect for pasta, sandwiches, or salads. Make a batch today!
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Kale Pesto Rigatoni
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Discover our easy-to-make superfood Kale Pesto—just as creamy and rich as the original. Cashews provide creaminess, lemon adds freshness, and chili flakes bring complexity. Perfect for pasta, sandwiches, or salads. Make a batch today!
30MINS
Total Time
$1.64
Cost Per Serving
Ingredients
Servings
4
US / Metric
Rigatoni
10 oz
Rigatoni
Kale
4 1/2 cups
Kale, de-stemmed, firmly packed
Garlic
3 cloves
Garlic, peeled
Cashew Nuts
1/2 cup
Cashew Nuts, toasted
plus more for garnish
Lemon
1
Lemon, zested, juiced
zest of whole lemon and 1 Tbsp of juice needed
Brown Sugar
1/2 tsp
Brown Sugar
Olive Oil
1/4 cup
Grated Parmesan Cheese
1/4 cup
Grated Parmesan Cheese
plus more for garnish
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
plus more for garnish
Salt
1/2 tsp
Nutrition Per Serving
VIEW ALL
Calories
486
Fat
27.3 g
Protein
22.6 g
Carbs
48.0 g
Add to plan
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Kale Pesto Rigatoni
Save
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
Bring a pot of salted water to boil, blanch the Kale (4 1/2 cups) for 5 minutes, and shock in an ice bath. Once the kale is cool, drain and squeeze out some water, but don’t squeeze too much.
step 2
Into a blender, add the kale, Fresh Basil (1 cup), Garlic (3 cloves), Cashew Nuts (1/2 cup), Lemon (1), Brown Sugar (1/2 tsp), Crushed Red Pepper Flakes (1/2 tsp), 1 Tbsp of Lemon Juice, Olive Oil (1/4 cup), Salt (1/2 tsp), and Ground Black Pepper (1/4 tsp). Blend until smooth.
step 3
Bring another pot of salted water to boil, and cook the Rigatoni (10 oz) until al dente. Reserve ½ cup of pasta water. Drain the pasta.
step 4
Add the pasta, pesto, and Grated Parmesan Cheese (1/4 cup) to the pan, and cook over medium heat, stirring occasionally, for 2-3 minutes. Add the pasta water as needed.
step 5
Spoon the pasta into a serving bowl, top with more parmesan cheese and sprinkle some chopped cashew and red chili flakes. Then serve.
step 5 Spoon the pasta into a serving bowl, top with more parmesan cheese and sprinkle some chopped cashew and red chili flakes. Then serve.
Tags
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Healthy
Shellfish-Free
Dinner
Vegetarian
Quick & Easy
Pasta
Italian
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