NYT Cooking on Instagram: "Make @grossypelosi’s Kale Caesar Pasta Salad: • Salt and black pepper • 1 pound mezze rigatoni or other short pasta • 1 cup panko or homemade bread crumbs • Zest of 2 lemons (reserve lemons for dressing) • 2 garlic cloves, grated • 3 tablespoons olive oil • 4 cups packed baby kale leaves (5 ounces) or 1-inch Tuscan kale ribbons, stems removed • 1½ ounces Parmesan shavings (about ⅓ cup) • 1 cup mayonnaise • 1 cup freshly grated Parmesan • 1 (2-ounce) can anchovy fillets