Cozy Fall Orecchiette Pasta
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 4 oz Thick Cut Bacon, chopped into ½ inch slices
- 8 oz Butternut Squash, diced into ½ inches
- 1 bunch Tuscan Kale, cut into 1 inch pieces
- ½ lb Orecchiette (or Orzo, Farfalle, Tubettini or Fusilli)
- Pecorino Romano (freshly grated), to taste
- Sea Salt (to taste)
- Black Pepper (to taste)
Instructions
- Preheat oven to 400*F. Add bacon and squash to a sheet pan. Drizzle with oil and roast for 30 minutes. Add kale to sheet pan and roast for another 10 minutes.
- Boil pasta in salted water according to box instructions for al dente. Drain pasta and add back to pot. Toss pasta with roasted ingredients, cheese, salt and pepper.
- Serve hot and enjoy!