Orecchiette Pasta with Corn and Tomatoes  - Pompeian

Ingredients

• 1/2 bunch of kale, destemmed and torn into small pieces
• 1 1/2 cups cherry tomatoes, cut in half
• 1 package (or 1 pound) orecchiette pasta
• 1 ear of corn or 3/4 cup corn kernels
• 4 Tablespoons Pompeian Bold Extra Virgin Olive Oil, plus more for drizzling
• 1/2 lemon, juiced
• 4 ounces parmesan cheese, grated finely
• Salt and pepper to taste