Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes
Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes

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Dinner Ideas You'll Love To Serve From Classico's Pasta Recipes. Remove bacon from pan with a slotted spoon; crumble and set aside. Chop raw kale into small bite sized pieces.

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To get started with this particular recipe, we must prepare a few ingredients. You can have orecchiette pasta with bacon, kale and sundried tomatoes using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes:
  1. Take 8 oz orecchiette pasta
  2. Take 3 strips of center cut bacon
  3. Get 3 cup fresh kale
  4. Take 1/3 cup oil packed sundried tomatoes, drained and chopped
  5. Get 1/4 cup grated parmesan cheese
  6. Get 2 tbsp lemon juice
  7. Make ready 3 tbsp walnut oil
  8. Get 1/4 tsp salt & pepper
  9. Make ready 1 romano cheese shavings for garnish

Remove bacon from pan with a slotted. Orecchiette pasta is paired with chicken sausage, kale, sundried tomatoes and finished off in a light olive oil and lemon sauce. Do not drain the pot of water. Drain the kale and squeeze out excess water.

Instructions to make Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes:
  1. Boil orecchiette pasta until al dente about 8 minutes. Drain, rinse and transfer to a large mixing bowl.
  2. Cook bacon until crispy. Drain on paper towels and let cool. Chop into small bite size pieces.
  3. Chop raw kale into small bite sized pieces. Boil kale for 3 to 4 minutes. Blanch in cold water when done cooking after straining. Remove from water and add to pasta mixture.
  4. Drain sundried tomatoes out of oil and roughly chop into small pieces. Add to the pasta.
  5. Mix pasta thoroughly then add parmesan cheese, lemon juice, salt & pepper and walnut oil. Give it a good toss together. Keep refrigerated until ready to serve. Garnish pasta salad with fresh romano cheese shavings.
  6. ** This salad can be served either warm or cold to your liking.**
  7. (Adapted from Cooking Light)

Chop medium-fine and stir into the tomato sauce. Bring the pot of water back to a boil and add the pasta. Drain and toss with the tomato and kale mixture right in the pan. In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan. Remove bacon from pan with a slotted spoon; crumble and set aside.

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