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Rigatoni with Kale Pesto, Sweet Potatoes and Landmark Creamery Pecora Nocciola

Prep Time:  20 Minutes

     Cook Time:  30 Minutes

     Serves:  4

Kale becomes abundant in the fall and one of Jon Rosnow’s favorite things to do with it before the season ends is make pesto. This pesto is very versatile and can be used in a variety of meals. It also freezes really well if you want to scale up that part of the recipe. Rosnow most enjoys the pesto stirred into pasta with a good cheese. (His favorite local one is Landmark Creamery’s Pecora Nocciola. It’s salty, nutty and grates beautifully into this dish.)

Ingredients

  • For Pesto:
  • 3 garlic cloves
  • ¾ cup toasted almonds
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes, optional
  • 1 bunch kale (lacinato or curly), about 5-6 leaves, ribs and stems removed
  • 1 lemon, juiced
  • ½ cup Pecora Nocciola from Landmark Creamery (or Parmesan), plus more to finish
  • ¼ cup extra virgin olive oil
  • For Pasta:
  • 1 sweet potato, peeled and diced small
  • 1½ teaspoons plus 3 tablespoons salt, divided
  • 2 teaspoons olive oil
  • 16 ounces dried rigatoni noodles
  • 2 tablespoons unsalted butter

Directions

  1. Preheat the oven to 350 degrees F.
  2. Place the garlic, almonds and salt (and pepper flakes, if using) into a food processor. Pulse until finely chopped, scraping down the sides as needed. Slowly add the kale and continue to blend until the kale is broken down. Add the lemon juice and cheese, and blend until smooth. Scrape down the sides of the food processor once again and then, with the food processor running, slowly pour in the olive oil.
  3. On a baking sheet, toss the diced sweet potato with 1½ teaspoons salt and olive oil. Roast them in the oven until tender, about 15-18 minutes.
  4. Fill a large kettle or stock pot ⅔-full with water and add remaining 3 tablespoons of salt and bring to a boil. Place the rigatoni in the boiling water. Cook the noodles until al dente, about 10-12 minutes. Drain the cooked noodles, reserving 1 cup of the pasta water.
  5. Place ½ cup of the reserved pasta water back into the large pot, stir in the pesto. Turn the heat to medium. Add the cooked pasta and roasted sweet potatoes and gently toss until hot. Stir in the butter until fully melted and incorporated into the sauce. Add more pasta water and cheese if desired. Place into serving bowls and garnish with freshly grated cheese.

Notes