Lemony Rigatoni Pasta with Kale and Shallots
Easy weeknight pasta! This lemony rigatoni pasta with kale and shallots is delicious, light, plus, quick and easy to make any night of the week.
Ingredients
- 500 grams dry rigatoni pasta cooked until desired tenderness
- 5 shallots peeled, halved lengthwise and thinly sliced
- 6 cups chopped fresh kale ~5-6 large kale leaves - washed, stems removed and chopped up into small bites
- 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
- olive oil as needed
- kosher salt as needed
- freshly ground pepper as needed
Lemony Pasta Dressing
- 2 tbsp reserved pasta water
- 1/4 cup olive oil
- juice of one lemon
Instructions
- Bring a large pot of water to a boil and cook pasta to desired tenderness.
- While the pasta is cooking, add a glug of olive oil to a large pan over medium heat. Add thinly sliced shallots and cook for 8-10 minutes, stirring every minute or two until they are golden and crisping at the edges.
- To the shallots, add the chopped kale, a couple of pinches of salt and pepper, plus an additional drizzle of olive oil, and gently stir to combine. Cook for an additional 2-3 minutes, stirring frequently. The kale will become tender and reduce by half.
- In a small bowl, whisk together the reserved 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 the 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.