Orecchiette with Kale, Bacon and Sun-dried Tomatoes

Summary

Prep Time	20 mins
Cook Time	25 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

Orecchiette with Kale, Bacon and Sun-dried Tomatoes

Instructions

Wash the kale, remove the stems and cut into small pieces. Cut the bacon into fine strips, cut the tomatoes into pieces and chop the garlic.
Cook the noodles al dente according to the instructions, add the finely chopped kale two minutes before the end of the cooking time. Drain, collecting about 200 ml of the cooking water.
While the pasta is cooking, fry the bacon in a large pan until crispy. Remove the bacon from the pan, add the tomatoes, garlic and red pepper. Stew for about a minute over medium heat, stirring often.
Add the pasta and kale mixture with the cooking water, black pepper and salt and mix.
Arrange the pasta on plates, spread the fried bacon and parmesan cheese on top and drizzle with lemon juice.

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