1 cup bow-tie pasta, cooked according to package
2 cups lacinato kale, rinsed and chopped into bite-size pieces
1 can (14 ounces) diced Italian-style tomatoes
2 teaspoons garlic, minced
1 fennel bulb, thinly-sliced
1 cup cherry tomatoes, halved
1 cup fresh shiitake mushrooms, diced
1 cup (8 ounces) thick bacon or pork belly, cubed
Grated Parmesan, for garnish
In small saucepot, boil water and cook the bow tie pasta according to package directions. Drain after cooking and set aside.
In separate saucepan, cook the bacon. Once cooked, set aside over paper towel to absorb grease until ready to add to dish.
In large saucepot, drizzle olive oil over med-high heat. Add minced garlic; sauté for about 2 minutes. Add lacinato kale and fennel; sauté about 5 minutes until softened.
Add Italian tomatoes, fresh tomatoes and shiitake mushrooms. Let simmer for about 5-10 minutes, or until everything is softened and cooked.
Add the pasta to the large saucepot to create a 50/50 mix of pasta and veggies. Drizzle olive oil.
Lastly, add the bacon. Let warm over stove for about 5-10 minutes before serving. Served with fresh Parmesan.
We thank Ocean Mist Farms for this recipe.