Hi everyone, Welcome to my recipe page. Today, I’m gonna show you how to make a special dish, orecchiette pasta with bacon, kale and sundried tomatoes. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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 sundried All Reviews for Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice.
Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. Orecchiette Pasta with Bacon, Kale and Sundried Tomatoes is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. 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:
- 8 oz orecchiette pasta
- 3 strips of center cut bacon
- 3 cup fresh kale
- 1/3 cup oil packed sundried tomatoes, drained and chopped
- 1/4 cup grated parmesan cheese
- 2 tbsp lemon juice
- 3 tbsp walnut oil
- 1/4 tsp salt & pepper
- 1 romano cheese shavings for garnish
Recipe from Cooking Light's Superfast series: find.myrecipes.com/recipes/recipefinder.dyn?action=displa. Margherita® Sun-Dried Tomato and Salami Bruschetta. Orecchiette Pasta with Broccoli Rabe, Sausage, and Pecorino Cheese. Creamy Kale and Pasta with Sweet Sausage.
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 the anchovies, the sun-dried tomatoes and the capers to the pan. Cook the Orecchiette in salted water until they are Al Nutella Pumpkin Bread. Crema di Caffè - Italian Coffee Cream. Pork Cutlets with Red Wine and Mushrooms. The combination of tomatoes and sundried tomatoes works really well to get a deep tomato flavor.
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