Kale, Tomato, and Pancetta Pasta

This was the second time having this dish.  The first time D made with bacon instead of pancetta.  I really don't remember it changing the taste that vastly, so go with what is cheaper.  We used whatever short pasta we had on hand.

Kale, Tomato, and Pancetta Pasta

Photo by ALB

Active Time: 25 Mins
Total Time: 25 Mins
Yield Serves 4 (serving size: about 1 1/2 cups)

Tomatoes need a little extra love during winter. This pasta uses them in two ways: first melted into the pancetta drippings for a saucy base, then sautéed until gently blistered with the kale and garlic. Vary the green depending on what you have on hand; shredded Brussels sprouts, chard, or spinach would work. Orecchiette ("little ears" in Italian) have a catcher’s mitt shape that’s ideal for holding the crispy bits of pancetta. You could also use whole-grain shell pasta or rotini.

Ingredients 
8 ounces uncooked whole-wheat orecchiette pasta (used regular spiral pasta)
3 cups cherry tomatoes, divided (used grape tomatoes)
3 ounces prediced pancetta (such as Boar's Head)  (can use bacon)
4 cups chopped stemmed lacinato kale (use kale, no idea what kind)
2 garlic cloves, minced
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 ounce Parmesan cheese, grated (about 1/4 cup)
2 tablespoons pine nuts, toasted

Preparation
Step 1
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl; reserve 1 1/2 cups cooking liquid.

Step 2
Chop 1 cup tomatoes. Halve remaining 2 cups tomatoes. Cook pancetta in a large nonstick skillet over medium until crisp, about 8 minutes. Remove pancetta from pan with a slotted spoon. Add chopped tomatoes to drippings in pan; cook, stirring occasionally, until softened, about 2 minutes. Add halved tomatoes, kale, garlic, rosemary, pepper, and salt; cook 2 minutes. Add 1 cup reserved cooking liquid; cover and cook until kale is wilted, about 2 minutes. Stir in pasta and pancetta. Add remaining 1/2 cup cooking liquid, 2 tablespoons at a time, as needed to thin sauce. Top with cheese and pine nuts. Serve immediately.

Nutritional Information
Calories: 380; Fat: 15g; Satfat: 5g; Unsat: 9g; Protein: 16g; Carbohydrates: 50g; Fiber: 7g; Sugars: 5g; Added sugars: 0g; Sodium: 575mg; Calcium: 12% DV: Potassium 18% DV

Cooking Light, 2018

9 Smart Points (my additions/subtractions at 4 servings)