I made this recipe to use up some of the amazing homemade pancetta I learned to make while participating in the February CharcutePalooza challenge. Could easily substitute spring fare like fresh peas, artichokes, or asparagus. —The Whiskey Chicken
whole wheat pasta
small cauliflower, divided into florets
buttercup squash, peeled, cored, and chopped
small onion, minced
garlic cloves, minced
kale, roughly chopped
chicken or beef stock
salt & pepper
In This Recipe
Preheat oven to 400 degrees.
Add pasta to salted boiling water and cook until "al dente". Drain and toss w/olive oil.
While pasta cooks, toss cauliflower and squash w/olive oil, salt and pepper on baking sheet and bake 20 min.
In a large skillet, cook pancetta over medium heat until browned. Remove and drain on paper towels.
Add onions to skillet and cook until tender, about 5 min. Add garlic and cook for 30 sec. Add kale, toss, add stock. Cover.
Toss pasta with vegetables, season with salt and pepper.