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Kori's Lacinato Kale & Fennel Pasta Primavera
1 cup bow-tie pasta, cooked according to package
2 cups Lacinato kale, rinsed and chopped into bite-sized pieces
1 can (14 oz.) diced Italian style tomatoes
2 tsp. garlic, minced
1 fennel bulb, thinly-sliced
1 cup grape tomatoes, halved (or mini heirloom tomatoes)
1 cup fresh shiitake mushrooms, diced
1 cup (8 oz.) Pancetta bacon, 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 cubed Pancetta 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 mins until softened.
Add remaining ingredients: canned Italian tomatoes, fresh grape 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 cooked Pancetta bacon unless vegetarian. Let warm over stove for about 5-10 minutes before serving! Served with fresh parmesan.
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