Lacinato Kale & Fennel Pasta Primavera

Ingredients

• 1 cup bow-tie pasta, cooked according to package
• Olive oil
• 2 cups Ocean Mist Farms Lacinato kale, rinsed and chopped into bite-sized pieces
• 1 can (14 oz.) diced Italian style tomatoes
• 2 tsp. garlic, minced
• 1 Ocean Mist Farms 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 (Optional)
• 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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