Kale Pesto Rigatoni

Fast and fabulous weeknight dinner!
Pesto + Pasta = Delicious Comfort 101


  • 2 cups Olivia's Organic Baby Kale
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic - minced
  • 1/2 lemon - juiced
  • 1/4 cup pine nuts
  • Salt & pepper - to taste
  • 1/2 cup Parmesan cheese
  • 1 pound rigatoni pasta


  • In a large pot, bring water to a boil and add Kale. Cook for 1 minute and remove kale to a bowl of iced water to cool. Return water to a boil, add a teaspoon of salt and the pasta. Cook the pasta according to the package directions (approximately 10 minutes) and drain. 
  • Meanwhile, in a blender, add the kale, olive oil, garlic, lemon juice, pine nuts, salt and pepper and blend until combined.
  • Pour pesto into a large pasta bowl and stir in the Parmesan cheese. Add the pasta and toss to combine.

Categories: Entree, Kale