Kale Stamppot Pesto Rigatoni

Bring a large pot of salted water to a boil. Add the potato cubes and cook for about 8–10 minutes, until they are tender and can be easily pierced with a fork.

Add the finely chopped kale to the same pot with the potatoes and cook for another 2–3 minutes, until the kale is tender and turns a vibrant green.

Meanwhile, cook the pasta in a separate pot according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.

Drain the potatoes and kale, then return them to the pot. Use a potato masher to roughly mash the mixture, leaving some small chunks intact for texture.

Add the cooked pasta, pesto, and olive oil to the pan with the mashed potatoes and kale. Mix everything well to combine. Gradually add the reserved pasta water, a little at a time, until you achieve a creamy consistency that evenly coats the pasta.

Season the dish with salt and black pepper. Stir in the grated Parmesan cheese for extra creaminess, if desired.

Serve warm and garnish with crispy bacon, toasted pine nuts, or extra Parmesan cheese, as desired.