This amazing day, I wish you’re having an incredible day today. In this special moment, I will show you a way to prepare a special dish, orecchiette pasta with bacon, kale and sundried tomatoes. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Remove bacon from pan with a slotted spoon; crumble and set aside. Chop raw kale into small bite sized pieces. Blanch in cold water when done cooking after straining. Remove from water and add to pasta mixture.
Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look wonderful. Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes is something which I have loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook 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:
- Prepare 8 oz orecchiette pasta
- Prepare 3 strips of center cut bacon
- Make ready 3 cup fresh kale
- Take 1/3 cup oil packed sundried tomatoes, drained and chopped
- Prepare 1/4 cup grated parmesan cheese
- Prepare 2 tbsp lemon juice
- Get 3 tbsp walnut oil
- Make ready 1/4 tsp salt & pepper
- Prepare 1 romano cheese shavings for garnish
Drain and toss with the tomato and kale mixture right in the pan. This sun dried tomato pasta is full of all kinds of warming wintery goodness! It has a base of sautéed shallots, fennel, and savory, aromatic sage. Sun dried tomatoes add briny pop, kale makes it fresh & green, and (of course) lemon juice adds a bit of bright cheer.
Instructions to make Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes:
- Boil orecchiette pasta until al dente about 8 minutes. Drain, rinse and transfer to a large mixing bowl.
- Cook bacon until crispy. Drain on paper towels and let cool. Chop into small bite size pieces.
- 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.
- Drain sundried tomatoes out of oil and roughly chop into small pieces. Add to the pasta.
- 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.
- ** This salad can be served either warm or cold to your liking.**
- (Adapted from Cooking Light)
It has a base of sautéed shallots, fennel, and savory, aromatic sage. Sun dried tomatoes add briny pop, kale makes it fresh & green, and (of course) lemon juice adds a bit of bright cheer. I also toss in some walnuts for crunch. It's a simple sun dried tomato and white wine sauce with TONS of garlic, wilted kale and some cheese. In medium bowl, mix the salad greens with the sun-dried tomatoes, goat cheese, and Parmesan.
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