Ingredients
• 2 leeks, sliced into 1/2 inch thick rings and rinsed well• 1 head of kale, washed
• 1 cup parsley, cleaned
• 3 cloves of garlic, smashed
• 1 lemon zested and juiced
• 1/4 cup extra virgin olive oil
• 1 1/2 cup freshly grated parmesan
• Black pepper
• Heavy hand of salt
• 500 grams rigatoni Pasta
Directions
1. Bring a large pot of water to boil. Add in the kale, parsley, cleaned leeks and smashed garlic. Bring back to a boil and let boil for 2 minutes. Remove from the water and place immediately in a bowl of ice water. Once all cooled, squeeze out the extra water and place in a high powered blender with olive oil and 1/4 cup of water, season well with kosher salt and cracked black pepper. Blend until completely smooth.2. Boil the rigatoni in HEAVILY salted water and then remove 1 1/2 cups of water and place to the side. Place all the sauce into the drained rigatoni and add 1 cup of pasta water, 1 cup of parm, lemon zest and juice. Mix until saucy and delish. Check for seasoning. If you need more pasta water here, just go for it. Finish with more parm and cracked black pepper. Serve immediately.