Ingredients
Dressing:
| 1/3 cup (75 mL) | Italpasta Extra Virgin Olive Oil |
| 2 tsp (10 mL) | Dijon mustard |
| 1 1/2 tsp (7 mL) | anchovy paste |
| 1 tsp (5 mL) | lemon zest |
| 1/4 cup (60 mL) | fresh lemon juice |
| 1 tsp (5 mL) | Worcestershire sauce |
| 2 | cloves garlic, minced |
| Pinch each salt and pepper |
Salad
| 1 box (375 g) | Italpasta Total Penne Rigate |
| 1 cup (250 mL) | chopped pancetta (1/2-inch pieces) |
| 4 cups (1 L) | cherry or grape tomatoes |
| 4 cups (1 L) | packed torn kale leaves |
| 1/2 cup (125 mL) | shaved Parmesan cheese |
Steps
- Dressing: Whisk together extra virgin olive oil, mustard, anchovy paste, lemon zest, lemon juice, Worcestershire sauce, garlic, salt and pepper until combined; set aside.
- Salad: Heat large skillet over medium-high heat; cook pancetta for 5 to 8 minutes or until golden brown and crisp. Transfer to paper towel–lined plate.
- Remove all but 2 tbsp (30 mL) drippings from skillet. Add tomatoes; cook, shaking occasionally, for 2 to 3 minutes or until tomatoes are blistered and tender.
- Meanwhile, cook Total Penne Rigate according to package directions; drain well. Immediately transfer to large bowl; toss with tomatoes, kale, Parmesan, pancetta and dressing.
Tip: Dressing can refrigerated for up to 1 day.
Nutritional Information
Per 1/8 recipe
Calories 410, Fat 18g, Cholesterol 25mg, Sodium 690mg, Carbohydrate 44g, Fibre 7g, Sugars 3g, Protein 17g