Lemony Rigatoni Pasta with Kale and Shallots
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Lemony Rigatoni Pasta with Kale and Shallots

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Servings: 4 people
Author: Bri @ monday sunday kitchen


  • 500 grams dry rigatoni pasta cooked until desired tenderness
  • 6 cups chopped fresh kale ~5-6 large kale leaves - washed, stems removed and chopped up into small bites
  • 5 shallots peeled, halved lengthwise and thinly sliced
  • 1/4 cup pine nuts lightly toasted in a dry pan for a few minutes on medium heat
  • 1/2 cup parmesan reggiano finely grated, plus more for serving
  • 1/4 cup olive oil plus more for sautéing the shallots and kale
  • 2 tbsp pasta water
  • juice of one lemon
  • kosher salt
  • freshly ground pepper


  • Bring a large pot of water to a boil and cook pasta to desired tenderness.
  • Meanwhile, in a large pan over medium heat, add a glug of olive oil (roughly a tablespoon). Add thinly sliced shallots, a pinch of kosher salt and cook for 8-10 minutes, stirring frequently until they are translucent and beginning to brown.
  • Add chopped kale to the pan, a pinch of salt, plus an additional tablespoon or two of oil, and gently stir to combine. Cook for an additional 2-4 minutes, stirring frequently. The kale will become tender and reduce by half.
  • In a small bowl, whisk together pasta water, 1/4 cup of olive oil, and the juice of one lemon.
  • Drain rigatoni and return it to the pot.
  • Add oil/lemon dressing to the rigatoni, plus a few generous pinches of kosher salt and freshly ground pepper. Stir until the pasta is well coated.
  • Add in sautéed kale and shallots, pine nuts and grated parmesan. Stir to combine. Be sure to taste and add additional salt and pepper as needed.
  • Serve with additional grated parmesan.