Ingredients

1 bag of DaVinci Rigatoni, cooked until desired tenderness
6 cups chopped fresh kale (about 5-6 large kale leaves) - washed, stems removed and chopped up into small bites
5 shallots peeled, thinly sliced
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
1/4 cup DaVinci olive oil plus more for sautéing the shallots and kale
2 tbsp reserved pasta water
juice of one lemon
kosher salt
freshly ground pepper

Directions

1. Bring a large pot of water to a boil and cook pasta to desired tenderness.
2. Meanwhile, in a large pan over medium heat, add a tablespoon of olive oil. Add thinly sliced shallots, a pinch of kosher salt and cook for 8-10 minutes, stirring frequently until they are translucent and beginning to brown.
3. Add chopped kale to the pan, a pinch of salt, plus an additional tablespoon or two of oil, and gently stir to combine. Cook for an additional 2-4 minutes, stirring frequently. The kale will become tender and reduce by half.
4. In a small bowl, whisk together pasta water, 1/4 cup of olive oil, and the juice of one lemon.
5. Drain rigatoni and return it to the pot.
6. 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.
7. Add in sautéed kale and shallots, pine nuts and grated parmesan. Stir to combine. Be sure to taste and add additional salt and pepper as needed.
8. Serve with additional grated parmesan.

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