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Kale, Tomato And Pancetta Pasta

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Makes: 1 servings adjust
Winter pasta.



  • 8 ounces Whole Wheat Orecchiette Pasta, uncooked

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl...reserve 1.5 cups of cooking liquid.


  • 3 cups Cherry Tomato, divided

Step 2

Chop 1 cup of tomatoes. Have remaining 2 cups.


  • 3 ounces Pancetta, produced

Step 3

Cook pancetta in a large nonstick skillet over MEDIUM until crisp (8 minutes). Remove with a slotted spoon.

Step 4

Add chopped tomatoes to drippings in pan: Cook, stirring occasionally until softened (2 minutes)


  • 4 cups Kale, chopped and stemmed
  • 2 cloves Minced Garlic
  • 12 teaspoon Pepper, freshly ground
  • 1 teaspoon Fresh Rosemary, chopped
  • 14 teaspoon Kosher Salt

Step 5

Add halved tomatoes, kale, garlic, rosemary, pepper and salt. Cook 2 minutes. Add 1 cup reserved cooking liquid. Cover and cook until kale is wilted (2 minutes)


  • 1 ounce Grated Parmesan Cheese, about 1/4 cup
  • 2 tablespoons Pine Nuts, optional

Step 6

Stir in pasta and pancetta. If needed, add cooking liquid 2 tablespoons at a time to thin sauce. Top with cheese (and optional pine nuts) Serve immediately.
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