Rigatoni with lemony kale-and-pecorino pesto from Food & Wine Magazine, July 2014: Best New Chefs 2014 (page 174) by Chris Cosentino

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • SACarlson on November 15, 2014

    The flavours were a bit sharp. Not making this again--I have many other better non-traditional pesto recipes.

  • Christine on June 24, 2014

    I scaled down this recipe to a third to accommodate the amount of kale I had on hand and substituted walnuts for the pine nuts. I was also a little heavy-handed with the cheese & lemon. Even though I wasn't making the full recipe, I do wonder what kind of lemons are being used that they supposedly yield a tablespoon of zest -- using a microplane, I only ever get a heaping teaspoon, but maybe my lemons are small? Anyway, this recipe is a bit more work than a traditional pesto and I can't say it's my favorite version of pesto, but it is fresh, tasty, lemony, and a great way to sneak in some extra veggies. If you'd like to eat kale and have it not really taste like kale, this one does the trick. I found a recipe for Kale Pesto White Bean Dip from indexed blog Annie's Eats that I plan to make using the leftover pesto from this recipe (I only sauced the amount of pasta I was going to eat for the one meal.)

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