Orecchiette Pasta with Corn and Tomatoes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pompeian.com.
Cooking tools:
- Citrus press
- Grater
- Stove
- Pot
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
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
- pepper
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