Ingredients

• 1 lb. whole wheat rigatoni
  
• 2–3 cups chopped heirloom tomatoes
  
• 1/2 cup water
  
• 1/2 cup shredded cheese of choice (Asiago works well)
  
• pesto (recipe follows)

• 2 cups spinach
  
• 1 cup kale
  
• 1 cup basil
  
• 3/4 cup almonds or pine nuts
  
• 1/2 cup olive oil
  
• 1/4 cup Parmesan or Asiago cheese
  
• 1/2 teaspoon salt
  
• 3 large cloves garlic
  
• juice of 1 lemon (optional)

Instructions

1. Cook the pasta:
   Bring a large pot of water to a boil. While you wait, chop the tomatoes (small tomatoes can simply be halved). Cook the rigatoni according to the package directions.
2. Make the pesto:
   Add all pesto ingredients to a food processor and blend until the mixture becomes smooth. You may need to pause and scrape down the sides or press the spinach down to help it blend. If your processor is small, work in batches. You should have about 2 heaping cups of pesto.
3. Assemble and bake:
   Preheat the oven to 400°F. Combine the cooked pasta with the tomatoes, the prepared pesto, and the 1/2 cup water so the mixture has a saucier consistency. Transfer to a 9×13 baking dish. Sprinkle the shredded cheese over the top. Cover loosely with oiled foil and bake for 10–15 minutes, or just until the cheese melts.