Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, orecchiette pasta with bacon, kale and sundried tomatoes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice. I dump the entire jar of julienned sundried tomatoes into the skillet, oil and all, because the oil is infused with the flavor of the.
Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine 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 particular recipe, we have to first 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 can achieve that.
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
- Take 3 cup fresh kale
- Make ready 1/3 cup oil packed sundried tomatoes, drained and chopped
- Make ready 1/4 cup grated parmesan cheese
- Prepare 2 tbsp lemon juice
- Get 3 tbsp walnut oil
- Make ready 1/4 tsp salt & pepper
- Take 1 romano cheese shavings for garnish
To give basic tomato sauce an extra kick, turn to bacon and red-pepper flakes. Farfalle With Turkey and Sundried Tomatoes Shady Brook Farms. Sun-Dried Tomato & Tonno Orecchiette Ragú. bacon, close up, cooking, culinary, delicious, dish, food, fork, gastronomy, italian, kale, leaf vegetables, lunch, main course, main dish, meal, nobody, orecchiette, pasta, plate, portion, served, studio shot, sun-dried, tomatoes. Topped with roasted grape tomatoes and grated cheese, orecchiette pasta is the ideal domed pasta shape for cradling savoury sun-dried tomato Toss pasta with pesto mixture.
Steps 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)
Add half of reserved pasta cooking water and toss again. Orecchiette pasta is simmered with Italian sausage and arugula to prepare this quick-and-easy, one-pot meal. Layer half of the bread cubes in the prepared baking dish. The combination of tomatoes and sundried tomatoes works really well to get a deep tomato flavor. Kale is plentiful in the markets these days, mostly because it's one vegetable that seems to thrive in cold temperatures.
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