Rigatoni with Lemony Kale-and-Pecorino Pesto

Rigatoni with Lemony Kale-and-Pecorino Pesto
10 Ingredients
  • 1½ lb. Tuscan kale
  • 1 lb. rigatoni
  • 3 clove garlic
  • ¼ c. pine nuts
  • ⅔ c. extra-virgin olive oil
  • 1½ oz. Pecorino Toscano cheese
  • 1 tbsp. lemon zest
  • 1 pinch Aleppo pepper
  • kosher salt
  • Freshly ground pepper
Nutrition
619
31% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

50% 32

Saturated

26% 5

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 5

Carbs

23% 68

Carbs (net)

- 61

Fiber

28% 7

Sugars

- 5

Sugars, added

- 0

Protein

35% 17

Cholesterol

2% 7

Sodium

4% 95

Calcium

24% 242

Magnesium

26% 111

Potassium

17% 782

Iron

18% 3

Zinc

21% 2

Phosphorus

45% 317

Vitamin A

65% 586

Vitamin C

153% 138

Thiamin (B1)

18% 0

Riboflavin (B2)

18% 0

Niacin (B3)

17% 3

Vitamin B6

34% 0

Folate equivalent (total)

44% 178

Folate (food)

- 178

Folic acid

- 0

Vitamin B12

3% 0

Vitamin D

11% 2

Vitamin E

39% 6

Vitamin K

682% 818

Sugar alcohols

- 0

Water

- 107
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