In the base of a food processor, combine your kale, basil, and sea salt, and pulse until finely chopped, scrapping down the sides if necessary. With the motor running on low, drizzle in your olive oil. Add your garlic and pine nuts, and pulse again. Add the cheese and rock it out a third time. Scrap into a bowl and set aside.
Bring a large saucepan of salted water to the boil. Cook your pasta according to the package instructions (al dente please). Drain, reserving a small bit of cooking liquid.
Toss the cooking pasta with your 1 cup of your pesto (or more, depending on your pesto love), and 2 tablespoons of reserved cooking liquid.
Serve up into six plates and top each with 2 1/2 TBSP of pesto, 1 teaspoon of chili flakes, a sprinkle of parmesan, and a drizzle of olive oil. Enjoy!
Rigatoni with Ricotta & Kale Basil Pesto
Amount Per Serving
Calories 512Calories from Fat 180
% Daily Value*
Saturated Fat 5g31%
* Percent Daily Values are based on a 2000 calorie diet.