1: Remove kale stems and place kale in salted boiling water for two minutes; transfer to an ice bath.
2: Boil rigatoni in the same salted water until al dente.
3: Cook pancetta until crispy and set aside on a paper towel.
4: To make the sauce, squeeze water out of kale and add to a blender along with garlic, Parmigiano Reggiano, basil, olive oil, pasta water, lemon juice and zest, salt, and pepper; blend until smooth.
5: Mix rigatoni into the sauce as you add more pasta water if needed.
6: Serve with pancetta on top, extra Parmigiano Reggiano, and a drizzle of olive oil.
